Asian-Style Halibut in Parchment

Created by Sue and Blake Hanke

Servings: 2

Print Recipe


  • ½ small head bok choy, thinly sliced
  • ½ cup julienned red pepper
  • ½ cup julienned yellow pepper
  • 2 Tbsp thinly julienned carrot
  • 2 Tbsp thinly julienned celery
  • 2 Tbsp thinly sliced onion
  • 3 Tbsp low sodium soy sauce
  • 1 ½ tsp rice wine vinegar
  • 1 ½ tsp sesame oil
  • 2 tsp grated ginger root
  • 2 6 oz halibut fillets (skin removed)


  1. Heat oven to 400.
  2. Tear off 2 15 inch squares of parchment paper (can use aluminum foil).  Fold in half and round the edges so it forms a half circle when folded.
  3. Unfold the parchment paper and divide the vegetables evenly between the parchment paper, placing close to the fold line.   Place the halibut on top.
  4. Combine the soy sauce, rice wine vinegar, sesame oil and ginger root.
  5. Place the parchment packets on a baking sheet.   Pour the soy sauce mixture over the top.   Fold the parchment over again and crimp the edges tightly.
  6. Bake for 15 minutes.
  7. Transfer each parchment packet to a plate.  Slit open the packets with a knife and be careful of the steam that will escape.
Source: From the Sue and Blake Hanke Kitchen