Easy Fish Baked in Parchment

Name: Easy Fish Baked in Parchment
Yield: 1 serving
Ingredients: 1 (6-ounce) firm-fleshed white-fish fillet, such as halibut, cod, or haddock (the fillet should be between 3/4 and 1 1/4 inches thick); 1 tablespoon extra-virgin olive oil; Salt; Freshly ground black pepper; 1 bay leaf, cut in half (optional); Fresh herbs, such as chives, parsley, tarragon, or chervil (optional); 1 tablespoon unsalted butter; 3 thin lemon slices; 1 tablespoon dry white wine or water

Healthy Fish Pescatarian Main Dish French Seafood Dinner Party Low Carb Low Fat Lemons Herbs Dinner Food and Dating Weeknight Dinner Easy

Save (489)

Rate

1 serving Easy

Total: 25 mins

10 Ratings

Ingredients (9)

1 (6-ounce) firm-fleshed white-fish fillet, such as halibut, cod, or haddock (the fillet should be between 3/4 and 1 1/4 inches thick)
1 tablespoon extra-virgin olive oil
Salt
Freshly ground black pepper
1 bay leaf, cut in half (optional)
Fresh herbs, such as chives, parsley, tarragon, or chervil (optional)
1 tablespoon unsalted butter
3 thin lemon slices
1 tablespoon dry white wine or water

Try Amazon Fresh

Nutritional Information

Calories386
Fat26.07g
Saturated fat9.36g
Trans fat0.47g
Carbs9.08g
Fiber2.66g
Sugar2.33g
Protein28.94g
Cholesterol122.38mg
Sodium699.06mg
Nutritional Analysis per serving (1 servings) Powered by

Get fresh food news delivered to your inbox

Steaming fish in parchment paper is a healthy, tasty way to cook it, and it’s so simple you can have it ready in less than 30 minutes. Impress dinner guests by presenting them with their very own parchment pouches. As you cut through the parchment, a puff of steam rises. Oohs and ahs ensue.

What to buy: Parchment paper can be purchased at most grocery stores.

Game plan: You can prepare the parchment package ahead of time and refrigerate it for up to 6 hours. Then cook as directed.

To see this recipe with illustrated steps, check out The Basics: How to Make Fish Baked in Parchment.

by Jill Santopietro

Tips for Fish

Tip

How to Store Fish

The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.

1 of 3

Next: How to Freeze Fish

Tip

How to Freeze Fish

Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.

2 of 3

Next: How to Thaw Fish

Tip

How to Thaw Fish

Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.

3 of 3

Next: How to Store Fish

Instructions

1Heat the oven to 400°F and arrange a rack in the middle.
2Draw out a large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right. Using scissors, cut out a large heart shape.
3Place the fish in the center of one half of the parchment heart. (The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.)
4Set the parchment heart on a baking sheet. Drizzle the fish with half of the olive oil, rub the oil all over the fillet, and season with salt and pepper.
5Lay half of the bay leaf and a few sprigs of herbs (if using) on top of the fish. Break the butter into little pieces and arrange them on top of the herbs.
6Place the lemon slices over everything and drizzle with the remaining oil.
7Fold the parchment heart over to cover the fish. (The edges of the heart should line up.) Starting at the rounded end, crimp the edges together, folding them over themselves and leaving the last two inches at the pointed end unfolded. Slightly tilt the package up and pour in the wine or water. Finish crimping the edges, then twist the pointed end around once and fold the “tail” under.
8Place the baking sheet in the oven and bake 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.
9Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Serve immediately, cutting into the parchment tableside using scissors or a knife.