Name: Lemon Dill Crusted Halibut Parchment Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 4 pcs halibut fillets (about 6 oz each, skin on or off); 0.5 cup panko breadcrumbs; 0.25 cup fresh dill (finely chopped); 1 pcs lemon (zested and juiced); 2 tsp garlic (minced); 2 tbsp unsalted butter (melted); 0.25 cup dry white wine (or chicken broth); 1 tbsp olive oil; salt (to taste); black pepper (to taste)

A flaky, golden halibut fillet bakes in parchment paper with bright lemon slices and fresh dill, creating a light and aromatic meal.

Experience the delicate flaky texture of halibut elevated by a bright, herbaceous crust and the convenience of parchment baking. This grilled and baked fish dish features tender halibut fillets coated in a flavorful mixture of fresh dill, zesty lemon zest, garlic, and panko breadcrumbs, all sealed within a parchment paper pouch with a splash of white wine and butter. The parchment steams the fish to perfection in the oven, infusing it with aromatic steam and locking in moisture for an incredibly succulent result. It's an elegant yet effortless meal, perfect for weeknights when you crave something impressive but don't want to spend hours in the kitchen. The clean flavors highlight the natural sweetness of the fish, making it a healthy and satisfying choice that’s as beautiful to serve as it is delicious to eat, minimizing cleanup too.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Servings: 4

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper, roughly 12x16 inches each.
2In a small bowl, combine the panko breadcrumbs, chopped fresh dill, lemon zest, minced garlic, and melted butter. Season with a pinch of salt and pepper. Mix until well combined.
3Pat the halibut fillets dry with paper towels. Season both sides of each fillet with salt and black pepper.

Assembly and Baking

1Lay each piece of parchment paper on a flat surface. Drizzle a small amount of olive oil in the center of each parchment paper.
2Place one seasoned halibut fillet on the olive oil in the center of each parchment paper. Evenly press the lemon dill breadcrumb mixture onto the top of each halibut fillet.
3Pour 1 tablespoon of white wine (or broth) over each fillet.
4To create the parchment pouch, bring the two longer edges of the parchment paper together over the fish. Fold the edges over several times to create a tight seal. Then, fold and crimp the other two open sides to fully enclose the fish, ensuring no steam can escape. It should resemble a half-moon shape.
5Carefully transfer the sealed parchment pouches to a baking sheet.
6Bake for 15-20 minutes, or until the halibut is opaque and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets. The parchment will puff up as it bakes.

Serving

1Remove the baking sheet from the oven. Carefully transfer each parchment pouch to a plate.
2Allow guests to open their own pouches at the table to release the aromatic steam, or carefully cut open the top of each pouch with scissors before serving. Be mindful of the hot steam.
3Serve immediately, perhaps with a squeeze of fresh lemon juice over the fish.

Instructions

Preparation

1Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper, roughly 12x16 inches each.
2In a small bowl, combine the panko breadcrumbs, chopped fresh dill, lemon zest, minced garlic, and melted butter. Season with a pinch of salt and pepper. Mix until well combined.
3Pat the halibut fillets dry with paper towels. Season both sides of each fillet with salt and black pepper.

Assembly and Baking

1Lay each piece of parchment paper on a flat surface. Drizzle a small amount of olive oil in the center of each parchment paper.
2Place one seasoned halibut fillet on the olive oil in the center of each parchment paper. Evenly press the lemon dill breadcrumb mixture onto the top of each halibut fillet.
3Pour 1 tablespoon of white wine (or broth) over each fillet.
4To create the parchment pouch, bring the two longer edges of the parchment paper together over the fish. Fold the edges over several times to create a tight seal. Then, fold and crimp the other two open sides to fully enclose the fish, ensuring no steam can escape. It should resemble a half-moon shape.
5Carefully transfer the sealed parchment pouches to a baking sheet.
6Bake for 15-20 minutes, or until the halibut is opaque and flakes easily with a fork. The cooking time may vary slightly depending on the thickness of your fillets. The parchment will puff up as it bakes.

Serving

1Remove the baking sheet from the oven. Carefully transfer each parchment pouch to a plate.
2Allow guests to open their own pouches at the table to release the aromatic steam, or carefully cut open the top of each pouch with scissors before serving. Be mindful of the hot steam.
3Serve immediately, perhaps with a squeeze of fresh lemon juice over the fish.

Nutrition Information

Calories: 451 kcal
Protein: 38 g
Fat: 25 g
Carbs: 19 g

Nutrient	Per serving
Calories	451 kcal
Protein	38 g
Fat	25 g
Carbs	19 g

Tips

For extra flavor and a complete meal, add thin slices of lemon, asparagus spears, or cherry tomatoes into the pouch with the fish before sealing.