Roasted Halibut in Parchment

Traeger Kitchen

Roasted Halibut in Parchment

Prep Time



Cook Time




4 - 6




What's this?

Roasting halibut in parchment paper produces a more even and gentler cooking process, while still delivering that signature Traeger wood-fired flavor. Add in corn, asparagus, and tomatoes for a quick and tidy meal.


  • 4 Fish Fillets Such as Salmon, Halibut, or Snapper, pin bones removed

  • Pinch kosher salt

  • Pinch freshly ground black pepper

  • As Needed extra-virgin olive oil

  • 2 Lemons Preferably Meyer, ends trimmed, cut into 12 slices

  • 2 Corn, ears

  • 16 Asparagus Spears


  • 1

    When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
  • 2

    Cut four pieces of parchment paper or Traeger butcher paper each 18" (30-40 cm) long.
  • 3

    Place a fish fillet on the center of a piece of parchment. Season with a pinch each of salt and pepper, then drizzle with olive oil. Place three lemon slices on the fillet, overlapping them slightly to cover the fish.
  • 4

    Sprinkle one-fourth each of the corn, asparagus, and tomatoes (if using) evenly around the fish, then drizzle with a little olive oil and season again with a small pinch each of salt and pepper.
  • 5

    Bring the long sides of the paper together, and fold the top edges down together to create a 1-inch (2 cm) seal, then continue to fold down tightly over the fish and vegetables.
  • 6

    Twist the open ends of the parchment in opposite directions to prevent steam from escaping.
  • 7

    Repeat the process with the remaining ingredients and parchment and place the packets on a baking sheet. If not cooking immediately, refrigerate for up to 4 hours.
  • 8

    Place the baking sheet on the Traeger and bake until the packets are lightly browned and have puffed up, about 15 minutes.
  • 9

    Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet and carefully pull back the parchment and sprinkle with the herbs.
  • 10

    Serve immediately. Enjoy!