Halibut in Cartoccio with Olive & Lemon
I introduced this dish at a recent dinner party and it was a big success. The idea is that everyone receives a plate with a little parchment paper packet. When they cut it open all of the flavors escape and they find the surprise inside.
Ingredients
- 2 pounds halibut
- 1 cup preferred olives (picholine, niçoise, Greek — mixed)
- 1 lemon
- Rind of 2 lemons, cut into thin strips
- 1 garlic clove, thinly sliced
- Fresh thyme sprigs
- Olive oil
- White wine
- Brown unbleached parchment paper
- Salt
Instructions
- Make the confit: heat ½ cup olive oil over medium heat. Add chopped garlic, sauté 1 minute (don't brown). Add olives, lemon rind strips, and thyme. Cook, stirring, for 2 minutes. Set aside.
- Pre-heat oven to 450°F. Cut fish into individual serving pieces and season lightly with salt.
- Cut large square pieces of parchment paper for each serving.
- Place a piece of fish in the center of each parchment. Spoon confit on top with a bit of oil. Add a splash of white wine.
- Fold each package carefully, sealing at the top by folding the paper.
- Place packets in a roasting dish. Bake 10-15 minutes. Check doneness after 10 — a knife should go through easily.
- Place each parchment packet on a plate. Cut open at the table with a sharp knife. Garnish with fresh thyme.
💡 James' Tip
The parchment packet creates a steam oven for each piece of fish. The dramatic presentation at the table — cutting open the packet to release the fragrant steam — is half the fun.
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