Halibut Pockets

Sherry Blizzard


About a year ago I learned the value of parchment paper premade envelopes.

Here's the promo....go get them at Safeway in the foil aisle! There are 10 bags to a box. Or, make your own pockets from parchment paper.

Parchment paper cooking forces the fish to "steam" rather than cook...there is a difference! Fish that is steamed has a lighter and more delicate texture (which I prefer).

This recipe is just right for two people (1/2 lb of halibut each).

★★★★★ 1 vote
10 Min
15 Min


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red onion, sliced thin
1/3 medium
red and green bell pepper, 1/4" slices
2 small
zuchinni, cut into 1/4" slices
grape tomatoes, cut in 1/2
2 c
collard greens, steamed or canned and drained
1 lb
halibut, skinned (or any white fish of your choice)
2-3 Tbsp
seasoning (i use pikes place fish seasoning, or even a cajun seasoning)
2 Tbsp
lemon juice
4 Tbsp

How to Make Halibut Pockets


  • 1Put parchment paper envelopes on a baking sheet. Inside, layer the first five ingredients. (oops...I didn't put on the collards before I took the picture....the collards need to be on top.)
  • 2Sprinkle both sides of the halibut with the your choice of rub. I like Pikes Landing Fish Seasoning, any kind of dill seasoning, and I am very fond of Cajun seasoning. Top with lemon juice and dot with butter. Place on top of the veggies.
  • 3Wrap up parchment paper tight and bake in a 350 oven for 15 minutes. Allow to sit 5 minutes before opening.

Printable Recipe Card

About Halibut Pockets

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, Healthy

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