Roasted Halibut in Parchment Paper w/ black olive and tomato relish

Posted on February 4, 2016

No need to fret over cooking fish with this tasty and colorful recipe. Try it just for the halibut!


2ea 6oz halibut fillets

2ea Yukon gold potatoes (sliced ¼ inch thick)

1ea Zucchini (sliced ¼ inch thick)

1ea Yellow Squash (sliced ¼ inch thick)

1ea Red onion (sliced ¼ inch thick)

8ea Asparagus spears (cut into 2 inch pieces)

4tbl Lemon juice

1 cup Olive oil

½ cup White wine

Salt and pepper


For the Relish

½ pint Sweet, cherry or grape tomatoes (halved)

½ cup Pitted oil cured black olives (chopped)

½ bunch Italian parsley (chopped)

1 sprig Rosemary (chopped)

2tbl Olive oil

Salt and pepper

Toss all of the ingredients in a small bowl to mix.


Heat an oven to 400 degrees.

Toss the potato, squash and onion with ½ cup of the olive oil and season with salt and pepper and place in a single layer on a sheet pan lined with parchment paper.

Roast for about 15 minutes or until tender.

Remove from oven and cool.

Place a sheet pan size piece of parchment on the counter and lightly brush the middle with olive oil.

Lay pieces of the roasted potato, squash and onion in the middle of the parchment overlapping them like shingles and alternating each ingredient until you have a bed about 3 inches by 4 or 5 inches.

Season the halibut with salt and pepper.

Place the halibut fillet on the vegetable bed.

Arrange the asparagus on top of the halibut (it’s OK if some falls off to the sides).

Drizzle half of the remaining olive oil over the fish along with half of the lemon juice and half of the wine.

Pull the short ends of the parchment together above the fish and roll them down until you reach the top of the fish (not too tight).

Twist or fold the open ends of the parchment and fold them under the packet.

Repeat with the other fillet and the rest on the vegetables.

Place the packets on a sheet pan and put into the 400 degree oven for about 25 minutes

Check the doneness of the fish using a probe thermometer poked right through the paper.  The fish done when the temperature reaches 140 degrees. Do not open the packet until just before service.

Gently tear or cut the top of the fish packet and pull apart.  Spoon ½ of the relish over the fish and serve.