🍋 Halibut en Papillote with Chimi Butter & Lemon
All you need is parchment paper, butter, lemon, and 15 minutes — but the flavor tastes like something you’d order at a coastal restaurant.
This halibut is layered with avocado oil, Chimi seasoning, fresh parsley, and bright lemon, then wrapped in parchment so it gently steams in its own juices. As it bakes, the butter melts into the herbs and citrus, keeping the fish tender, flaky, and perfectly moist. It’s light but satisfying, simple but elevated —
🛒 Ingredients (Serves 2)
• 2 halibut fillets (about 6 oz each)
• Avocado oil spray (or 1–2 tsp avocado oil)
• 1–2 teaspoons Chimi seasoning (Dalkin and Co.)
• ½ teaspoon sea salt (or to taste)
• 4–6 thin lemon slices
• Juice of ½ lemon
• 4–6 small pats butter (2–3 per fillet)
• 1–2 tablespoons fresh chopped parsley
• 2 large sheets parchment paper
For serving:
• 1 bunch asparagus, trimmed
• 1 head cauliflower, cut into florets
• Olive or avocado oil, salt + pepper
👩🍳 Instructions
1. Preheat oven to 400°F.
2. Place each halibut fillet on a large piece of parchment paper and pat dry.
3. Lightly spray with oil. Season with Chimi seasoning and salt. Spray once more lightly.
4. Top each fillet with butter, lemon slices, parsley, and a squeeze of lemon juice.
5. Fold parchment over and crimp tightly to seal into a pouch.
6. Bake for 12–15 minutes, checking at 12 minutes depending on thickness.
🌡️ Pull the fish at 130°F — it will rise about 5° as it rests, finishing at a tender 130–135°F.
Serve with roasted asparagus and cauliflower (tossed in oil, salt, and pepper and roasted at 400°F for 18–25 minutes).
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