Parchment-Baked Halibut With Fennel & Carrots

The herb-scented vapors will fill the room.

November 2, 2017
Mitch Mandel

Adapted from Prevention Mediterranean Table: 100 Vibrant Recipes to Savor and Share for Lifelong Health

Cooking foods in parchment paper, or en papillote, creates a small packet where the food is allowed to steam in its own juices.


More: Mediterranean Muesli & Breakfast Bowls

For a grand presentation, open them at the dinner table, where the herb- scented vapors will fill the room. Round out the meal with a light grain, such as whole wheat couscous.

Parchment-Baked Halibut With Fennel & Carrots
(Servings: 4)


  • 1 bulb fennel, cored, thinly sliced, and fronds reserved

  • 1 bunch young carrots, quartered and tops removed

  • 1 small shallot, sliced

  • 4 skinless halibut fillets (6 ounces each)

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 4 slices orange

  • 8 sprigs thyme

  • 4 leaves fresh sage, sliced

  • 1/2 cup white wine


1. Preheat the oven to 425°F. Tear 4 squares of parchment paper, about 15'' x 15''.

2. In the middle of a piece of parchment, set 1/4 of the fennel, carrots, and shallot, topped by 1 piece of fish. Sprinkle with 1/8 teaspoon of the salt and a pinch of the pepper. Lay 1 slice of the orange, 2 sprigs of the thyme, 1/4 of the sage, and a bit of fennel frond on top. Drizzle 2 Tablespoons of the wine around the fish.

3. Bring up the opposite sides of the parchment and fold them together, like you’re folding the top of a paper bag, to seal all the edges. Set the packet on a baking sheet, and repeat with the remaining ingredients.

4. Bake until the packets are slightly browned and puffed, about 13 minutes. Allow to rest for 2 to 3 minutes. Set individual packets on plates and with kitchen shears or a small knife, carefully cut open at the table. (Caution: The escaping steam will be hot.)