Sunday, July 19, 2015

Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote for a Farmstand Food #SundaySupper

Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote for a Farmstand Food #SundaySupper

I guess you can call it history repeating itself. If you're reading this on the day it's published, I am currently out of town at Food and Wine Conference in Orlando. If you remember, I published a baby backs ribs dish when I was at the Conference last year, however this year I have the pleasure of co-hosting this week's #SundaySupper event of Farmstand Food with Colleen of FoodieTots.

Inspiration Behind the Dish

The cloaest I have been able to find in my area to a farmstand is a farmer's market and the day I picked up ingredients for my squid ink pasta dish I also noticed some sugar snap peas. I've gotten into the habit of bringing my copy of The Flavor Bible when I go and a quick check yielded halibut, potatoes and mushrooms as complementary foods.

Dish Details

I adapted this recipe I found on This cooking technique originates out of France, however I've yet to see it on a menu at a French restaurant.


4 baby potatoes, quartered
6 ounces sugar snap peas, edges trimmed
1/2 carrot, julienned
4 ounces assorted mushrooms (I used cremini, oyster and shiitake but use whatever you have on hand)
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
4 6-ounce halibut fillets
Lemon slices, for garnish

Special equipment: Parchment paper


1. Prepare the pouches. Cut parchment paper into 4 equal size sheets approximately 18-inches by 24-inches. Fold each sheet in half lengthwise and cut the corners so each sheet looks similar to a teardrop. When you unfold the parchment, it should look like a Valentine's Day heart. Set aside.

2. Par-cook the vegetables. Preheat the oven to 450° Fahrenheit, then bring a medium saucepan filled with salted water to a boil over high heat. Add the potatoes and boil for 2 minutes, then add the sugar snap peas. Continue to boil for an additional minute, then remove the peas and potatoes with a slotted spoon and immediately submerge into a bowl with ice water. Once cooled, drain the ice water from the vegetables and toss in a medium bowl the carrots, mushrooms, olive oil and herbs, then season with salt and pepper.

3. Prepare the packets and steam. Divide the vegetables into four equal portions and place one portion on a sheet of parchment paper in the center, but just off to one side of the crease. Season the halibut with salt and pepper, then lay a fillet on top of the vegetables and refold the empty side of the parchment back over the food. Seal each pouch by folding the parchment as demonstrated in this YouTube video. Repeat this process 3 additional times for each pouch. Carefully place the pouches onto a sheet pan, then place in the oven for 12 to 15 minutes. Once the pouches have been removed from the oven, let them rest for 5 minutes to allow for any carryover cooking. Serve by placing each pouch onto a warmed plate. Allow each diner to open the pouches by tearing the top of the parchment and garnish with lemon.

Final Thoughts

The term en papillote is French for "in parchment" but this cooking technique works equally well with aluminum foil. The dish itself was well balanced and Mrs. Stuntman requested I prepare it again.

Before you go, please check out other dishes using farmstand food prepared for this week's #SundaySupper event:

Appetizers, Sides and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


  1. What a lovely fresh dish, DB! I love your flavor combination and that parchment trick makes clean up a breeze. Thanks for hosting this week and tell everyone at the conference that I say howdy. One day I'll get there!

  2. I love, love, love halibut in parchment! I often add fresh peas, mushrooms and onions, even ramps when they're in season. Such a delightful and elegant dinner.

  3. What a lovely, light dinner idea! Great to see you again, DB, and thanks so much for hosting.

  4. En papillote is one of my favorite ways to cook fish! Your combo with the snap peas sounds light yet substantial at the same time. Love it. I think I may need to get my hands on a copy of this Flavor Bible you speak of... :)

  5. I love the vegetables you used! Perfect for the halibut!

  6. I always forget about cooking en papillote. What a perfect summer dinner! It was great meeting you this weekend at FWCon!

  7. This is my kind of meal! I love how healthy it is and all the fresh herbs and lemon for flavor. I can't think of a better summer dinner!


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