Lemon-Herb Halibut en Papillote

Prep time: 15 minutes

Cooking time: 10-15 minutes

Makes  4 servings

People often associate all-in-one meals with slow-cookers and stock-pots, but this simple method of cooking fish with the veggies provides an easy, flavourful, and healthy (of course) dinner option. Halibut is high in eicosapentaenoic acid, or EPA, and docosahexaenoic acid, or DHA. These omega-3 fatty acids are important for heart and cardiovascular health health, and reduce triglyceride levels, even slowing the growth of plaque in the arteries. Halibut is also high in phosphorus, B6, B12, magnesium, niacin, and selenium, and provides vitamin A, calcium, iron and zinc. However, if sustainably caught halibut isn’t available to you, or not in season, try a different kind of white fish. You can also sub the spiralized zucchini with carrots or beets. The only consideration with that is that the cooking time might be a bit different depending on the cut of fish, or the veggie base you use.  But in all honesty, I often end up quickly throwing the softened “noodles” in a hot cast iron pan post-bake with some oil and seasoning for some an added zip. Even try tossing in some chopped kale, almond slivers and white beans for a heartier accompaniment to your fish (pictured above). 


  • 3 zucchini, spiralized into noodles
  • ¼ cup chopped fresh basil
  • ¼ tsp dried dill
  • ¼ tsp dried oregano
  • ½ tsp dried tarragon
  • 4 6-ounce fillet of halibut (or any other firm white fish)
  • 2 Roma tomatoes, sliced into 12 slices
  • 2 lemons, sliced into 12 slices
  • 2 cloves of garlic, minced
  • 3 tblsp extra virgin olive oil
  • Sea salt and freshly cracked black pepper to taste
  • 4 sheets of parchment paper, each about 12 inches long


1. Preheat oven to 375 degrees F

2. Place 1 sheet of parchment paper on a rimmed plate and pile ¼ of the zucchini noodles on one half of the paper. Sprinkle with basil.

3. Place 1 fish filet on top, then layer with 3 slices of tomato and 3 slices of lemon. 

4. Sprinkle ½ teaspoon garlic on top, drizzle with 2-teaspoon olive oil, and generously sprinkle with salt and pepper. 

5. Fold the other half of the paper over the fish, then pinch and roll the sides toward the contents to form a tightly sealed pouch.

6. Repeat with the remaining fish, then arrange the 4 pouches on a rimmed baking sheet.

7. Bake for 10-15 minutes until the pouches have puffed up and the fish is slightly firm to touch.