Mary Berry Halibut in Filo Parcels Recipe

This crisp, golden Mary Berry Halibut in filo parcels Recipe is made with premium halibut fillets, delicate pastry, and a luxurious saffron butter, ready in just 45 minutes. The hero moment comes when you slice through the crunch of the filo to reveal the perfectly steamed, aromatic fish inside. I love how this dish looks incredibly sophisticated yet requires surprisingly little hands-on preparation.

Restaurant-Quality At Home

I often hesitate to cook expensive fish like halibut at home because the fear of overcooking it is real. What I learned making this parcel recipe is that the filo pastry acts as a protective shield, steaming the fish gently in its own juices while the outside gets perfectly crisp. It eliminates the stress of timing the fish down to the second.

My first attempt at this involved simply wrapping the fish without enough fat, which led to a slightly dry result. The secret, I discovered, is the flavoured butter placed directly on top of the fillet inside the parcel. As it melts, it bastes the fish continuously, creating an instant sauce that flavours every bite without making the pastry soggy.

Mary Berry Halibut in filo parcels Recipe Ingredients

• 4 halibut fillets: Skinless, about 150g (5oz) each. You can substitute thick cod or turbot if needed.
• 8-12 sheets filo pastry: Thawed if frozen. You will need 2-3 sheets per parcel depending on thickness.
• 75g (3oz) unsalted butter: Melted, for brushing the pastry.
• 50g (2oz) unsalted butter: Softened, for the filling.
• Pinch of saffron strands: The key aromatic ingredient.
• 1 tbsp boiling water: To bloom the saffron.
• 1 lemon: Zest only (finely grated).
• 1 tbsp fresh chives: Finely snipped.
• Salt and freshly ground black pepper: To taste.

How To Make Mary Berry Halibut in filo parcels Recipe

1. Prepare the saffron butter: Place the saffron strands in a small bowl and pour over 1 tablespoon of boiling water. Let it stand for 5 minutes to infuse. Beat the softened butter with the saffron and its liquid, lemon zest, chives, salt, and pepper until well combined.
2. Preheat the oven: Preheat your oven to 200°C (180°C fan/400°F/Gas 6). Place a baking sheet in the oven to heat up—this helps crisp the bottom of the parcels.
3. Layer the pastry: Take one sheet of filo pastry and brush it liberally with melted butter. Place a second sheet on top and brush again. If your sheets are thin, add a third layer. Keep the remaining filo covered with a damp tea towel to prevent drying out.
4. Assemble the parcel: Place a halibut fillet in the centre of the buttered pastry stack. Top the fish with a quarter of the saffron butter mixture.
5. Wrap the fish: Fold the shorter ends of the pastry over the fish, then fold the longer sides over to enclose it completely, like a parcel. Brush the top with a little more melted butter. Repeat with the remaining fillets.
6. Bake: Place the parcels onto the hot baking sheet, seam-side down. Bake for 20–25 minutes until the pastry is deep golden brown and crisp.
7. Serve: Allow the parcels to rest for 5 minutes before serving to let the juices settle.

Recipe Tips

• Bloom the saffron: Don’t skip soaking the saffron in hot water. This step releases the vibrant yellow colour and distinct metallic-floral flavour that defines this dish.
• Cover your pastry: Filo dries out in seconds. Always keep the pile of unused sheets under a slightly damp tea towel or cling film while you work on one parcel at a time.
• Use a hot tray: Putting the parcels directly onto a preheated baking tray acts like a pizza stone, crisping up the bottom immediately so you don’t get a soggy base.
• Check for bones: Even with premium fillets, run your finger down the centre of the halibut to check for pin bones and remove them with tweezers before cooking.

What To Serve With Halibut Parcels

These parcels are rich and buttery, so they pair best with fresh, light sides. I recommend serving them with steamed tenderstem broccoli or fine green beans to cut through the richness. A simple crushed new potato salad with a lemon vinaigrette also works beautifully to soak up any escaped butter sauce.

How To Store

Filo pastry is best eaten immediately as it loses its crunch in the fridge. If you have leftovers, store them in an airtight container in the fridge for up to 1 day and reheat in a hot oven (not a microwave) to re-crisp. You can assemble the parcels up to 4 hours ahead and keep them chilled before baking.

FAQs

• Can I use frozen fish? No, frozen fish releases too much water as it cooks, which will make the filo pastry soggy and likely cause it to burst. Always use fresh or fully defrosted and patted-dry fish.
• What can I use instead of saffron? If you don’t have saffron, you can use a pinch of turmeric for colour, though the flavour will be different. Alternatively, simply use fresh dill and parsley for a herb-butter version.
• How do I stop the parcels from leaking? Ensure you fold the ends in tightly and place the parcel seam-side down on the baking tray. The weight of the fish helps seal the pastry shut as it bakes.
• Can I use puff pastry instead? You can, but it will be a different dish (Halibut en Croute). Puff pastry is heavier and requires a longer cooking time, so keep an eye on the fish to ensure it doesn’t dry out.

Nutrition

• Calories: 480 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 320mg
• Total Carbohydrate: 22g
• Protein: 34g