Delight Your Senses with Halibut en Papillote: A Flavorful Seafood Experience

Cooking fish en papillote is an elegant and simple technique that elevates the dining experience by infusing the dish with intense, aromatic flavors. Our recipe for halibut fillets with lobster, cherry tomatoes, mini sweet peppers, red onion, and basil showcases this method beautifully. En papillote, which translates to “in parchment,” involves wrapping the ingredients in a parchment paper packet and baking them. This method traps steam, allowing the fish and accompanying ingredients to cook gently in their own juices, preserving moisture and intensifying flavors.


Traditionally, en papillote dishes are served directly from the oven to the dinner plate. The magic of this method lies in the presentation: as your guest opens the parchment packet, a delightful aroma is released, heightening the anticipation and enjoyment of the meal. This sensory experience adds an extra layer of delight to any dining occasion, making it perfect for both casual family dinners and special gatherings.

In our recipe, halibut fillets are paired with rich lobster meat, sweet cherry tomatoes, vibrant mini peppers, and fragrant basil. The addition of a drizzle of olive oil, a squeeze of fresh lemon and lime juice, and a sprinkle of Badass Burger Booster, salt, and pepper ensures a burst of flavor in every bite. The ingredients are carefully wrapped in parchment paper, allowing them to steam and meld together harmoniously in the oven.


The result is a dish that is not only visually appealing but also bursting with freshness and complex flavors. Cooking en papillote is a technique that is both versatile and forgiving, allowing you to experiment with different fish and vegetable combinations to suit your taste. Whether you are a seasoned cook or a novice in the kitchen, this method promises impressive results with minimal effort. The halibut en papillote with lobster and vegetables is a testament to the beauty and simplicity of this classic French cooking technique.

A very generous thank you to  Logan’s Daily Catch for sponsoring this recipe. It is an honour to work with brands that align with our values and make it possible for us to share these recipes with you.

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Halibut and Lobster en Papillote

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  • Author: The Kilted Chef
  • Yield: Serves 2


  • 2 X 8 ounce halibut fillets
  • 4 ounces chopped lobster meat
  • 12 cherry tomatoes, cut in half
  • 2 mini sweet peppers diced
  • 1/4 cup finely diced red onion
  • 4 basil leaves, torn
  • Drizzle of olive oil
  • 1/2 tsp Badass Burger Booster
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • Parchment paper


  1. Preheat oven to 400 degrees.
  2. Cut two squares of parchment paper large enough to wrap around the fish.
  3. Place one halibut fillet in the center of each piece of parchment.
  4. Divide the lobster meat in half and place on top of each filet.
  5. Top each with an equal amount of tomatoes, sweet peppers, red onion and basil.
  6. Drizzle with olive oil ( about 1 tbsp per) and season with the Badass Burger Booster, salt and pepper.
  7. Bring the top of the parchment and fold down towards the fish, tuck the ends under and place on a baking sheet.
  8. Bake for 20 minutes.


Traditionally en Papillote is served from the oven directly onto the dinner plate, as the packet is opened by your guest a delicious aroma is released.

  • Category: fish, entrees, recipes