Halibut Steaks Sorrento

Cooking fish in foil packets is one of the best techniques in any home cook’s toolkit, and this Italian-inspired version makes it even easier. Each halibut steak gets layered with thick tomato slices, slivered black olives, capers, garlic, and parsley, sealed in foil, and baked until the fish is opaque and the tomatoes have released their juices into a natural sauce.

The foil packet traps steam and creates a mini oven around each steak. The halibut essentially poaches in its own moisture along with the tomato juices and olive oil, keeping it incredibly moist while the aromatics infuse every bite. When you open the packet at the table, the rush of fragrant steam is half the experience.

Sorrento-style means Southern Italian, and the flavor profile shows it. Olives, capers, garlic, and tomato are the cornerstones of that coastal cuisine. The capers add a sharp, briny punch that balances the sweetness of the ripe tomatoes, and the olive oil ties everything together.

Kitchen Tips

• Double fold the foil edges to create a tight seal. Leaking packets lose steam and the fish dries out instead of steaming.
• Use ripe, in-season tomatoes for the best result. Out-of-season tomatoes are mealy and acidic and won’t give you that sweet, juicy sauce.
• Check one packet at 15 minutes. Halibut should be opaque and firm but not dry. Thinner steaks may need less time.

Variations

• Use cod or sea bass if halibut isn’t available. Any firm white fish works in foil packets.
• Add a splash of white wine to each packet before sealing for a richer, more aromatic sauce.