There are boats, and then there are boats. The kind with stories in their wood grain, names that live in logbooks and memory. SV Holiday is one of those.
She’s a Herreshoff H-28, built in 1951 in Canada, and is still slicing through the waters of The Gulf of Maine like it’s 1952. We had the chance to step aboard for a day of cooking and storytelling, and we knew immediately: this boat deserved a dish all her own.
The H-28 design was born out of wartime. In 1943, L. Francis Herreshoff published plans for a wooden sailboat that could be built in a backyard, a dream vessel for anyone craving peace and purpose in uncertain times. Soldiers reportedly tucked copies of those plans into their duffels, imagining a future they could shape plank by plank.
Holiday is one of the boats that came from that vision. And while she’s not flashy, that’s the point. She’s wind, wood, and water. A quiet beauty that doesn’t need to announce itself.
We wanted to honor her with something equally classic, unfussy, and full of soul.
Cooking en papillote (in parchment or foil) is a timeless French technique, gentle, elegant, and shockingly practical. It’s how chefs have steamed delicate fish for generations, and it’s perfect for the galley. No splatter, no mess, and barely any cleanup. It creates a tiny steam oven, locking in flavor, moisture, and a built-in sauce, all in one tidy bundle.
And let's be honest, when your galley is the size of a closet, and your sink is barely big enough for a cutting board, that kind of elegance without effort feels like a miracle.
Ingredients:
Galley Tip: Provision with Purpose
Before cooking aboard Holiday, we stopped into Browne Trading Market in Portland to source the halibut you see here. Provisioning from a local seafood purveyor made all the difference. What we got was bright, clean, and caught close to home. Whether you’re cruising the coast of Maine or pulling into any new harbor, seeking out local markets like Browne’s isn’t just a fun part of the adventure, it’s one of the best ways to taste a place, support the working waterfront, and bring your boat meals to the next level.
Method
1. Assemble the packets:
Lay a piece of parchment flat. In the center, layer the fennel, tomatoes, and potatoes. Lay the halibut fillets on top. Season with salt and pepper. Scatter the butter around the fish, then add a splash of sherry or stock. Place the second sheet of parchment on top and fold the edges to seal. It doesn’t have to be airtight, just snug enough to trap steam and allow the flavors to meld.
2. Cook:
Place the packets on a hot pan over medium heat. Cover if you can. Cook for 12–20 minutes, depending on the thickness of the fish. You’ll know it’s ready when the flesh turns bright white and flakes gently with a fingertip.
3. Finish & serve:
Carefully open the packets (watch for steam!). You can remove the contents, or simply peel back the paper and eat right out of the pan. Holiday doesn’t have a dishwasher, honestly, she doesn’t even really have a countertop. So fewer dishes means more time for cocktails, stars, and salt air.
We’ve cooked on plenty of docks, back porches, and boats, but Holiday struck a chord.
Maybe it’s that she was built not just to sail, but to symbolize something. A return to peace. A way to move forward slowly, with intention. The kind of boat that reminds you why you fell in love with your life on the water in the first place.
That’s what we tried to capture in this recipe. A dish that feels like Holiday herself: classic, thoughtful, and ready to ride the wind. If you're feeling inspired, by this dish, and the story behind it, you can follow along with Luc and Holiday's adventures on Instagram: @HolidayInMaine. We highly recommend doing so.
Cheers,
Max & Theresa