Fish in Parchment Mediterranean-Style
Light, healthy, and flavorful baked fish with lemon, carrot, olives, tomatoes, and thyme.
Servings: 2
Equipment
- Parchment Paper
- toothpicks
Ingredients
- 2 thawed boneless fish fillets *(skinless) 6 oz. each walleye, halibut, cod, salmon, or tilapia
- kosher salt & fresh ground black pepper, to taste
- olive oil
- 4-6 slices lemon, thinly sliced
- 1/4 cup shredded carrot
- 1/4 cup halved pitted olives (green, kalamata, or combination)
- 1/2 cup halved cherry tomatoes
- 1 tsp. minced fresh thymes
Instructions
- Preheat oven to 400 degrees. Cut 2 sheets of parchment paper to 13-inch squares (or use pre-cut sheets)
- First, pat fish fillets dry. Then place fillets in the center of the parchment. Season with salt and pepper and drizzle each fillet with a few teaspoons of olive oil.
- Surround the fillets with carrots, olives, and tomatoes. Place lemon slices on top of fillets. Sprinkle thyme over fillets and vegetables.
- Lift the parchment paper on two opposite sides of the fillet (length-wise) and bring them together in the middle above the fillet. Fold over multiple times, until you reach the fish. Secure with a toothpick. Fold over the ends as well and secure with toothpicks (see the photo in the blog post.) Note - if you don't have some long sturdy toothpicks like the ones I used, just fold and crease the parchment, or scrunch it up so it stays together.
- Bake fish for approximately 12-15 minutes. Unfold the top and check for doneness. Don't worry about resecuring toothpick if you need to bake a few minutes more. Just refold or scrunch the parchment closed. Transfer parchment packets to plates, remove toothpicks, and carefully open packets. Enjoy!
Notes
* You can use skin-on fillets. It just a little more work to remove the skin while eating the fillets than it is to remove before cooking.