Asian-Inspired Halibut en Papillote
Recipe type: Main, Seafood
Makes: 4
  • 1 small head bok choy, sliced thickly, or 4 baby bok choy
  • 1 red bell pepper, sliced lengthwise
  • 4 halibut fillets, about 170 g (6 oz) each
  • ½ tsp (2 mL) white pepper
  • 3 green onions, thinly sliced on a diagonal
  • Zest from ½ orange, cut into thin strips (peel large strips from the orange using a vegetable peeler, then slice into smaller strips)
  • 3 Tbsp (45 mL) low-sodium soy sauce
  • 2 tsp (10 mL) grated fresh ginger
  • 1½ tsp (7 mL) rice vinegar
  • 1½ tsp (7 mL) sesame oil
  1. Preheat oven to 400˚F. Tear off four 15" (38 cm) squares of parchment paper or aluminum foil and divide evenly amongst two baking sheets.
  2. Divide the bok choy and bell pepper evenly among the squares. Place a halibut fillet on top of each square. Sprinkle with pepper, then green onions and orange zest.
  3. In a small bowl, mix together soy sauce, ginger, vinegar and sesame oil. Spoon the mixture evenly over the halibut fillets.
  4. Top each fillet with another square of parchment and fold the edges over several times to seal. Roast in preheated oven for 10-12 minutes.
  5. Transfer the package to a plate. To serve, cut through the middle of the packet with a knife, being careful of the hot steam that escapes.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at