By Chef Ella Murphy

October 2021

Makes 4 Servings

This is my go to for any client dinner. It’s super easy to make, and everyone loves it. If I’m in a jam, and I need to turn on the razzle dazzle, this is always the first thing I cook. It takes almost no time, and it's a never-fail.


  • 3 tbsp miso
  • 1⁄4 cup mirin
  • 1⁄4 cup sake
  • 2 tbsp orange marmalade
  • 2 tbsp dark sesame oil
  • 1 tbsp rice wine vinegar
  • 1⁄2” piece fresh ginger
  • 4 6 oz halibut fillets, skin removed
  • 2 tbsp sesame seeds


  • Preheat oven to 350°F. Place all ingredients except halibut and sesame seeds into the blender and blend on high until smooth. Transfer to a bowl and add halibut filets, turning to coat in the marinade. Cover tightly and refrigerate for 2 hours.
  • Cut 4, 10-inch lengths of parchment. Place 1 piece of halibut and 2 tbsp of marinade on one half of each sheet of parchment. Fold the parchment over the fish and beginning on one side, make 1-inch folds along the edge, creating a half moon shape and folding final piece under to secure.
  • Transfer to a baking sheet and bake in the oven for 15 minutes. When ready to serve, gently slice the parchment open, being careful of any steam.
  • Garnish with sesame seeds.
  • Enjoy!