Cooking fish in parchment (en papillote) is a fast and foolproof way to create a restaurant quality-meal with delicately-flavored fish and fresh seasonal vegetables. The bonus is that this dish is low in fat and gluten-free. I love cooking fish in parchment in spring and summer. This preparation takes advantage of fresh spring and summer vegetables and herbs, and accentuates the delicate sweet flavor of fresh halibut.
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Panko Crusted Halibut
Halibut is one of my favorite fish. Sweet and mild with a firm texture that flakes apart when properly cooked. It’s a great fish to entertain with, because it’s mild flavor is appealing to many palates. When serving halibut to a group, I prefer to serve a large center cut piece of fish as opposed to individual portions. That being said, this preparation works well for individual portions as well. When buying fish, a good rule of thumb is ~6 oz per person, but this number can be adjusted up larger appetites. The recipe below serves 6 very generously but could serve up to 8.
Panko breadcrumbs are essential to this recipe. Their crisp and crunchy texture is a perfect compliment to the halibut. Panko breadcrumbs hail from Japan, and they are made with a crustless bread. The have a lighter, crunchier, airier texture than traditional western breadcrumbs. Panko is widely available in many supermarkets.
