Obelisk Halibut en Papillote 6.000

Len Spoden

May 16, 2007

For this simple preparation, the packets can be put together and refrigerated hours before you're ready to bake them.

Servings: 6
  • 6 five-ounce portions skinless halibut fillets, pin bones removed (about 3/4-inch thick), may substitute rockfish or tilapia)
  • Kosher salt
  • Freshly ground black pepper
  • 12 fresh bay leaves
  • 4 to 6 sprigs thyme (one 3/4-ounce clamshell package)
  • 4 to 6 sprigs flat-leaf parsley, stems trimmed
  • 2 large lemons, peeled and segmented (reserve peel/zest for another use)
  • 1/2 cup pitted, whole olives
  • 6 teaspoons olive oil


Preheat the oven to 400 degrees. Have ready a large rimmed baking sheet.

Cut 6 large parchment paper hearts, allowing for a 1 1/2-inch border all around the fish. Season the fish on both sides with salt and pepper to taste. Working with 1 portion of fish at a time, place it on 1 half of the parchment paper heart. Tuck 2 of the bay leaves under the fish, and top with a few sprigs of thyme, parsley and lemon segments and the olives. Drizzle with olive oil. Fold the other side of the parchment paper heart over the fish; starting at the top of the heart, fold and crimp the edges (about every 1/2 inch or so) around to the point (bottom). Place all the packets on the baking sheet and bake for 10 to 12 minutes (or longer, depending on how thick the fish is). The parchment paper will be puffed. Be careful to avoid the steam when tearing open the parchment. Divide portions among individual plates and serve immediately.

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Recipe Source

From chef Esther Lee at Obelisk restaurant.

Tested by Pam Kendrick.

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