halibut foil packs
halibut foil packs

Halibut Foil Pack with White Wine Sauce

Fish without fuss means foil pack dinners! By cooking halibut with vegetables, white wine, capers, and olive oil – you get a beautifully seasoned fish with a sauce for drizzling over the top.

Prep Time: 5 minutes

Cook Time: 20 minutes
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Recipe Rundown

This halibut recipe is the epitome of fresh food fast. You basically throw simple ingredients in a foil pack and let the oven (or campfire) do all the work.

halibut cooked in foil with tomatoes, capers, white wine, and fennel

Why This Recipe Works

As the halibut bakes, the juices beneath concentrate into a mouthwatering wine sauce.

Healthy and delicious – This is one of the cleanest, most refreshing meals you can eat.

Works well for camping or right at home in the oven.

We love to go camping, and I enjoy coming up with creative ways to eat well in the outdoors. A tightly wrapped foil pack dinner is easy to cook over an open fire and makes for easy serving and cleanup. If you’ve never tried campfire fish before, pack a couple of fillets inside your ice cooler and see what all the fuss is about.

How to Make a Halibut Foil Pack for the Oven or Campfire

freshly ground black pepper and halibut

Season the halibut or other white fish with salt and pepper. Place the fish skin side down in a foil tray or on a large sheet of tinfoil.

removing the core from fennel bulb

Remove the fibrous stalks and core of a small bulb of fennel.

sliced fennel

Very thinly slice the fennel. If it’s too thick, it won’t get tender enough.

white fish seasoned with red pepper flakes

In any order, pack the foil pack with vegetables, capers, olive oil, white wine, and fresh herbs. I like to add a pinch of red pepper flakes for a bit of heat.

It’s important to tightly wrap the packs to keep everything together. You can add a second layer of foil if you’re worried about juices spilling out. These foil trays are great for camping and you can wrap them in foil, placing on the campfire grates above the open flame.

Pro Tip: If you’re planning to cook this fish over an open flame, a long handled pair of tongs will be your lifeline. I only recommend these Edlund spring loaded, locking tongs because I refuse to own crappy tongs (been there, done that).

white fish in a foil pack with white wine sauce and vegetables

More Seafood Recipes

Are you planning a fun camping trip? Feel free to share your camping hacks or favorite snacks. I love bringing freshly baked cookies, like these peanut butter brownie cookies.

Did you make this recipe? Leave a star rating and comment below!

Halibut Foil Pack with White Wine Sauce

Fish without fuss means foil pack dinners! By cooking halibut with vegetables, white wine, capers, and olive oil – you get a beautifully seasoned fish with a sauce for drizzling over the top.
4.75 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: camping, fennel, fish, foil pack, gluten free, halibut, seafood, tomatoes, white fish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Calories: 200kcal
Author: Chef Sara Furcini


  • 6 oz halibut
  • salt
  • freshly ground black pepper
  • 4 oz cherry tomatoes
  • 1 small fennel core removed, very thinly sliced (reserve fronds for garnish)
  • 1 tbsp olive oil extra virgin
  • 1 tbsp capers
  • 1 tsp fresh herbs thyme, parsley, or chives
  • 1/4 tsp red pepper flakes
  • 2 tbsp white wine sauvignon blanc, pinot grigio, or chardonnay


  • Preheat oven to 400°F.
  • Place a large sheet of tinfoil on a baking tray. Sprinkle the fish with salt and pepper on both sides, placing skin side down. Surround the fish with all the ingredients and wrap tightly.
  • Roast for 20 minutes or until the fish is tender and the flesh is white and opaque. Serve in the foil packs or portion the fish with the vegetables along with the white wine sauce. Garnish with fennel fronds.


Working with Fennel

Fennel has a fresh anise flavor that compliments fish.
To remove the core, place the fennel bulb flat and make 2 cuts (forming a triangle) on either side of the white core. Remove the upper stalks and slice the length of the fennel in half like an onion. Cut into very thin strips – this is so the fennel cooks thoroughly in this recipe.
Fennel fronds (the green tips) are delicate and can be used to garnish like any fresh, aromatic herb.
If you can’t find fennel, you may substitute onion or try adding a pinch of fennel seeds.


Calories: 200kcal | Carbohydrates: 12g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 249mg | Potassium: 978mg | Fiber: 4g | Sugar: 2g | Vitamin A: 565IU | Vitamin C: 27mg | Calcium: 70mg | Iron: 1mg

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1 month ago

Where does the olive oil come into play?

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