‘Halibut with Meyer Lemon Relish’

Recipe Courtesy of COOK Real Food Every Day, Premiere Issue

Cooking proteins en papillote is a sure fire way to ensure that they stay perfectly moist.  And what does this French phrase mean exactly?  It translates to in parchment and is a method of cooking where food is cooked in a parchment parcel in the oven. This way it steams with whatever other aromatics, vegetables or spices are in the parchment parcel, making a very healthy dish time and time again.

This lovely halibut dish is cooked this way, and is finished off with a fresh relish made with the season’s juiciest Meyer lemons. The zest and juice of the lemons are combined with green olives, shallots, red onion, green onions and toasted walnuts. A unique relish that would work with just about any fish fillet you like.  I chose to cook grouper en papillote for this recipe, but halibut, snapper, salmon or even shrimp would work beautifully as well.

(To view this recipe, click on the blue title of the blog post above*)

‘Halibut with Meyer Lemon Relish’

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-4
  • Difficulty: easy
  • Recipe type: Fish


  • Recipe Courtesy of the Premiere Issue of COOK Real Food Every Day Magazine*
  • 1 lb. halibut, cut into 4 fillets
  • 1 Tablespoon olive oil
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons diced red onion
  • 1/2 cut walnuts, toasted and chopped
  • 3 Tablespoons diced Castelvetrano olives
  • 3 Tablesopons chopped green onion
  • 3 Tablespoons diced shallot
  • 1 teaspoon Meyer lemon zest
  • 1 Tablespoon Meyer lemon juice
  • 1 teaspoon red wine vinegar


  1. Preheat the oven to 375 degrees. Line a baking sheet with 2 sheets of parchment paper.
  2. In a large bowl, coat fillets with oil, and sprinkle with salt and pepper. Place on a prepared pan. Fold ends of parchment paper over fillets, creating an envelope. Turn envelops over to flat side is facing up.
  3. Bake until a meat thermometer inserted in thickest portion registers 130 degrees to 135 degrees, 15 to 18 minutes.
  4. In a medium bowl, stir together red onion, walnuts, olives, green onion, shallot, lemon zest and juice, and vinegar. Serve halibut with relish.

Published on by

Tagged: , , , , , , , , , , , , , , , , , , , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *