Saverne Fish en Papillote



Saverne Fish en Papillote


  • ½ large carrot, julienned
  • ½ red onion, julienned
  • ½ clove garlic, minced
  • ½ cup Saverne Sauerkraut brine removed (any flavor will work well)
  • 2 TBS Saverne Sauerkraut brine
  • 2 (6oz) Halibut (sole, flounder or other flaky white fish)
  • ½ lemon, thinly sliced, seeds removed
  • 2 sprigs fresh thyme
  • 2 tsp butter
  • ½ Tbs extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • Parchment Paper


  • Preheat oven to 375 degrees
  • In a bowl, mix onion, carrot, sauerkraut, and garlic.  Add oil, season with salt and pepper and toss to combine.
  • Place each fish fillet in a large square of parchment paper and season with salt and pepper, making sure there is enough space around the fish.  Arrange the vegetables on top of the fish, dividing evenly.  Top the vegetables with 2 slices of lemon, 1 sprig of thyme, a pat of butter and 1 Tbs of sauerkraut brine
  • Fold the parchment paper around the edges tightly in ¼ inch folds to create a half-moon shape.  Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape.  Arrange packets on a baking sheet.  Bake until the fish is cooked through, about 12-15 minutes, check to be sure fish is fully cooked and flakey
  • To serve, cut open the packets and serve in parchment or remove and plate using a spatula and top with juices.