This one-pan halibut en papillote with a green olive salsa verde is a weeknight dream—ready in under 30 minutes, bursting with bright, savory flavors, and simple enough to become a regular. The chunky salsa verde combines fresh herbs, citrus zest, Castelvetrano olives and their brine, a splash of vinegar and garlic. Spoon it over steamed halibut for an irresistible finish.
How does this recipe come together?
Begin with firm, fresh halibut fillets. Season and nest the fillets on a bed of citrus slices, add a splash of white wine and a pat of butter, then wrap in parchment and roast so the fish steams to tender perfection. While the fish cooks, toss together a quick, herb-forward green olive salsa verde. Open the parcel, spoon the wine-butter juices over the fish, and top with the salsa—simple, elegant and flavorful.
What ingredients do you need for your halibut en papillote?
For the fish
- Halibut fillets (or cod, salmon, or tuna)
- Extra-virgin olive oil
- White wine
- Garlic cloves
- Red pepper flakes (optional)
- Unsalted butter
- Lemon slices and zest
- Orange slices and zest
- Kosher salt and black pepper
What ingredients do you need for your green olive salsa verde?
- Fresh parsley
- Fresh cilantro
- Green onions
- Lemon zest
- Orange zest
- Castelvetrano olives (pitted and chopped)
- Castelvetrano olive brine
- Red pepper flakes (optional)
- Red wine vinegar
- Extra-virgin olive oil
- Garlic
- Kosher salt and black pepper
Parsley, cilantro and green onions are the base here; you can also add basil or fresh thyme if you like.
What other vegetables are good with halibut?
You can finish this dish with an extra squeeze of lemon if you prefer. Other vegetables roast wonderfully en papillote alongside the fish—try green beans, fennel, cherry tomatoes, zucchini, asparagus, or a few capers. They steam in the parchment and pick up the citrus and wine flavors beautifully.
How do you cook halibut in parchment paper?
Preheat your oven to 400°F (204°C).
Zest one lemon and one orange. Reserve half the zest for the fish and save the other half for the salsa. Thinly slice the lemon and orange for the bed beneath the fillets and set aside.
Assemble the fish
On a sheet of parchment or in a baking pan lined with parchment, lay the citrus slices as a base. Place the halibut fillets on top. Drizzle with olive oil and season both sides with salt and pepper.
Finish seasoning
Add a splash of white wine, distribute a few thin garlic slices over each fillet, sprinkle a pinch of red pepper flakes if using, add the reserved lemon and orange zest, and place a small knob of butter on each fillet.
Fold the parchment
Fold and seal the parchment into a tight packet (en papillote) or leave open in a shallow baking dish—either method works. Sealed packets trap steam from the wine and citrus, keeping the fish moist and tender.
Bake/steam
Bake for 10–15 minutes depending on fillet thickness, until the fish flakes easily and turns opaque through the center.
Make the salsa verde
While the fish cooks, combine chopped parsley, cilantro and thinly sliced green onions with the remaining lemon and orange zest, chopped Castelvetrano olives, a teaspoon of olive brine, a pinch of red pepper flakes if desired, red wine vinegar, extra-virgin olive oil, grated garlic and salt and pepper to taste. Stir to combine and let it rest in the fridge for 10–15 minutes to meld.
Serve
Open the parchment, spoon the wine-butter pan juices over the fillets, and top generously with the green olive salsa verde. Serve immediately while hot.
Tips, Tricks and Substitutions
En papillote is a French technique where food is sealed in parchment (or a pouch) and baked so it steams in its own juices. It’s fast, requires minimal cleanup, and works well for fish, poultry, and vegetables.
Firm white fish like halibut or cod are ideal, but salmon and tuna also work. Use whatever fresh fillet you prefer.
Serve your fish with:
- Classic Caesar salad
- Crispy grilled potato salad
- Crispy smashed potatoes with a spicy mayo
- Roasted butternut squash soup
More fish and seafood to check out
- Beer-battered fish tacos
- Gravlax and dill yogurt crostini
- Spicy salmon crispy rice
- Chili-rubbed sheet pan trout
If you make this Halibut en Papillote with Green Olive Salsa Verde, please leave a comment and rate the recipe. Tag any photos you share so others can see your results. Enjoy!
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Halibut en Papillote with Green Olive Salsa Verde
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Ingredients
For Your White Fish
- 1 pound halibut, cut into 2–3 fillets
- 2 tablespoons olive oil
- 1/4 cup white wine
- 4 garlic cloves, thinly sliced
- Pinch of red pepper flakes (optional)
- 1 tablespoon unsalted butter
- 1/2 lemon, slices and zest
- 1/2 orange, slices and zest
- Salt and pepper to taste
For Your Green Olive Salsa Verde
- 1/4 cup parsley, finely chopped
- 1/4 cup cilantro, finely chopped
- 1/4 cup green onions, thinly sliced
- 1/2 lemon zest (reserve from fish)
- 1/2 orange zest (reserve from fish)
- 1/2 cup Castelvetrano olives, chopped
- 1 teaspoon Castelvetrano olive brine
- Pinch of red pepper flakes (optional)
- 2 teaspoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, grated
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (204°C).
- Zest one lemon and one orange; reserve half the zest for the fish and half for the salsa. Thinly slice both fruits.
- On parchment, arrange citrus slices, place halibut on top, drizzle with olive oil and season with salt and pepper. Flip to coat both sides.
- Add white wine, garlic slices, red pepper flakes if using, citrus zest and a knob of butter to each fillet.
- Seal in parchment (en papillote) or place in a baking dish. Bake 10–15 minutes until fish flakes and is opaque.
- While the fish cooks, mix parsley, cilantro, green onions, remaining zest, chopped olives, olive brine, red pepper flakes, red wine vinegar, olive oil, garlic and salt and pepper. Chill 10–15 minutes to let flavors meld.
- Open the parchment, spoon pan juices over the fillets, top with salsa verde, and serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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