Tuscan Halibut Packets

Tuscan Halibut Packets


  • 4 sheets (300mm x 450mm each) Bacofoil Non-Stick Foil
  • 2 cans cannellini beans, rinsed, drained
  • 2 medium tomatoes, chopped
  • 1 1/2 teaspoons dried basil
  • 4 halibut steaks (110g to 170g each)
  • 4 teaspoons olive oil
  • 4 teaspoon lemon juice
  • 2 teaspoons lemon pepper
  • 4 lemon slices


  1. PREHEAT oven to 230°C or grill to medium-high. Mix beans, tomatoes, and 1/2 teaspoon basil.
  2. PLACE one quarter of the bean mixture in the centre of each sheet of Bacofoil Non-Stick with non-stick (dull) side towards food. Top with halibut steak; drizzle with olive oil and lemon juice. Sprinkle halibut with remaining basil and lemon pepper. Top with lemon slices.
  3. FOLD up foil sides. Double fold top and ends to create sealed packet, leaving room for heat circulation inside. Repeat to make four packets.
  4. BAKE for 16 to 20 minutes on baking tray in oven OR GRILL for 14 to 18 minutes in covered grill.

Cook Time

14-20 mins