Halibut en Papillote with Roasted Zucchini and Olive Salad

Capers, citrus, and herbs will be the staple for this one pan dinner steamed in parchment. These ingredients will enhance the fish and vegetables creating an easy weeknight meal that will be sure to please.



  • 4 small zucchinis, cut into quarters
  • 1 cup of kalamata olives, pitted and cut in half
  • ¼ cup of olive oil
  • 2 tablespoons of olive oil plus more for drizzling
  • 4 cloves of garlic, smashed
  • ½ teaspoon of smoked paprika
  • 1 cup of cherry tomatoes
  • 1 lemon juiced and zested
  • ¼ cup of capers, drained
  • 1 medium bulb of fennel, quartered and shaved thin
  • ¼ cup of chopped basil
  • 8 sprigs of fresh thyme
  • 4 - 6oz filets of halibut
  • ½ teaspoon of salt
  • ½ teaspoon of black pepper
  • 4 tablespoons of dry white wine, separated
  • 4 - 9inch squares of parchment paper


  1. Preheat the oven to 400°F.
  2. Combine the zucchini and olives in a mixing bowl. Add two tablespoons of oil and two cloves of smashed garlic. Season with salt and pepper to taste. Toss to combine and lay them out on your D3 Stainless Bonded Ovenware 14 x 17 Inch Roasting Sheet and set aside.
  3. In a small mixing bowl, crush the cherry tomatoes with a wooden spoon. Add the lemon juice, lemon zest, capers, shaved fennel, paprika, basil, and thyme. Combine together.
  4. Cut parchment paper into four 9-inch (23-cm) squares. Arrange each piece of halibut in the middle of each square. Season each piece of fish with 1/4 teaspoon of salt and 1/4 teaspoon of pepper and top with the tomato mixture. Season again with the leftover 1/4 teaspoon of salt and pepper and add 1 tablespoon of dry white wine over the mixture. Repeat this step for the additional 3 packets.
  5. To close the packets, gather together 2 sides of the parchment paper and fold the edges over. Tuck the remaining 2 sides of the parchment paper under the fish. The seal should be just tight enough so that steam doesn’t escape. Repeat this for the remaining three packets and remove them from the small roasting sheet.
  6. Place the zucchini and olive mixture in the oven and bake for 15 minutes.
  7. Remove the pan from the oven and turn the zucchini mixture. Add the 4 parchment packets to the pan and return to the oven for 8- 10 minutes. The flesh of the fish should be opaque and flaky throughout. When ready to remove from the oven, be mindful when opening the fish as there will be some built-up steam inside.
  8. Serve the fish with the packet's liquid over the vegetable mixture.

Pro Tip:

Do not seal the packet too tightly because air needs to circulate to steam the fish.


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