Baked Halibut & Fennel Packets with Chickpea Salad

These cute little baked halibut parcels are easy to assemble and even easier to clean up. The herbed chickpea salad is a delicious way to use an abundance of basil and parsley—and makes for a light lunch on its own. Haddock or barramundi are good substitutes for the halibut.

Baked Halibut & Fennel Packets with Chickpea Salad
Photo: Ted Cavanaugh
Active Time:
35 mins
Total Time:
45 mins


  • 1 medium bulb fennel, halved, cored and very thinly sliced

  • ½ small shallot, sliced

  • ¼ cup pitted Kalamata olives, halved

  • 1 ¼ pounds halibut fillet, cut into 4 portions

  • ½ teaspoon salt, divided

  • ¼ teaspoon ground pepper, plus more to taste

  • 1 lemon, cut into 4 slices

  • ½ cup dry white wine

  • 1 (15 ounce) can no-salt-added chickpeas, rinsed

  • ½ cup fresh basil leaves, coarsely chopped

  • ½ cup fresh parsley leaves with tender stems, coarsely chopped

  • 1 clove garlic, minced

  • 1 tablespoon lemon juice

  • 1 tablespoon extra-virgin olive oil

  • cup grated Parmesan cheese


  1. Preheat oven to 425°F. Cut four 15-inch squares of parchment paper and fold each in half. Unfold, then on one side of the fold line, mound 1/4 of the fennel, 1/4 of the shallot and 1 tablespoon olives. Set 1 piece of fish on top and sprinkle with a pinch each of salt and pepper. Lightly squeeze 1 slice of lemon over the fish, then lay it on top. Drizzle 2 tablespoons wine around the vegetables.

  2. Fold the free side of the parchment over the fish and, starting at the top, fold over and pleat the parchment along the open edge all the way to the bottom, creating a sealed packet. Set on a baking sheet. Repeat to make 4 total packets.

  3. Combine chickpeas, basil, parsley, garlic, lemon juice, oil, and the remaining 1/4 teaspoon salt and pepper to taste in a medium bowl; toss to mix well. Stir in cheese.

  4. Bake the fish packets until they are puffed, 11 to 12 minutes. Let stand for 2 to 3 minutes. Set the packets on individual plates and open them carefully at the table. (Caution: The escaping steam will be hot.) Serve with the chickpea salad.

To make ahead

Refrigerate packets (Steps 1-2) for up to 1 day.


Parchment paper

Nutrition Facts (per serving)

352 Calories
11g Fat
22g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 352
% Daily Value *
Total Carbohydrate 22g 8%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 34g 68%
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 75mg 25%
Vitamin A 1033IU 21%
Sodium 731mg 32%
Potassium 1069mg 23%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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