Entrée: United States – Halibut Baked in Parchment with Napa Cabbage and Herbs
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
14 min
Total
24 min
Ingredients
2 halibut fillets, about 1 lb total (454 g total) 2 cups (100 g) Napa cabbage, thinly shredded 1 shallot, thinly sliced 1 tbsp (15 ml) fresh thyme or dill, chopped 2 tbsp (30 ml) olive oil or 1 tbsp (14 g) butter 1 / 4 cup (60 ml) dry white wine or 1 tbsp (15 ml) lemon juice Salt to taste Black pepper to taste Parchment paper
Instructions
1. Heat oven to 400°F/200°C. Cut parchment into large heart-shaped sheets. 2. Mound Napa cabbage and shallot on one side of each parchment; drizzle with olive oil, season with salt and pepper. 3. Place halibut on top; season, add herbs, and a splash of wine or lemon. Add a small drizzle of oil or pat of butter. 4. Fold parchment over and crimp edges tightly to seal. 5. Place packets on a baking sheet; bake 10–14 minutes depending on thickness, until fish flakes easily. 6. Open carefully (steam!) and serve directly in the packet or plate with the juices spooned over.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 316 kcal
Carbohydrates: 6 g
Protein: 43.3 g
Fat: 10.2 g
Saturated fat: 1.7 g
Cholesterol: 111 mg
Fiber: 1.4 g
Sodium: 163 mg
Potassium: 1202 mg
Calcium: 69 mg
Iron: 1.09 mg
Vitamin A: 56 µg RAE
Vitamin C: 17 mg
Vitamin D: 10.7 µg
Generated: 2026-11-05T19:35:03+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.