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Miso and Lime Halibut En Papillote

Miso and Lime Halibute En Papillote

Elegant flavors and velvety texture are the end results of cooking in parchment. Bonus! Everyone gets their own nifty package of delicious fish and the cook doesn't have to wash the platter! 

Who said dinner was a drag? Fish can “hang-out” in their parchment packages for a couple of hours, so you can do what you need to do. 

If you can fold paper, you can do it! Check out my how-to below.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • ¼ cup white miso 
  • Zest and juice of 1 lime 
  • 1 tablespoon freshly grated ginger or 2 frozen cubes 
  • 2 garlic cloves, grated 
  • 3 tablespoons soy sauce 
  • 1 tablespoon honey 
  • 1 tablespoon sriracha or favorite hot sauce 
  • 2 tablespoons toasted sesame oil 
  • Kosher salt 
  • Freshly cracked black pepper 
  • 4 (6-ounce each) halibut fillets, skinned, cod, or other firm, white fleshed fish 


1. Preheat oven to 400°F. Cut 4 (20-inch) pieces of parchment paper. (I like unbleached parchment for a clean and pure flavor.) 

2. Whisk together miso, zest, juice, ginger, garlic, soy, honey, sriracha, and sesame oil in a small bowl. Pour half miso vinaigrette in another small bowl and set aside. 

3. Season halibut with salt and pepper. 

4. Fold each piece of parchment in half lengthwise. Unfold, and place fillet along each crease. Rub each fillet with several tablespoons of miso vinaigrette. 

5. Fold parchment over fish, making small overlapping folds along edges and sealing with a paper clip. Place on rimmed baking sheets.

6. Roast at 400°F for 15 to 20 minutes until parchment puffs. Carefully cut packets, avoiding escaping steam, and serve with Asian Slaw.