Monday, March 12, 2012

Monday Menu Makeover: Fish in Parchment

Fish in Parchment
Pin It
The first time I did this dish was super senior year in college (IE: I took the five year plan).  It was for my dear friend Laura's birthday who I have known since 7th grade.  I forgot about preparing fish this way for a while now, but it is the absolute best way to make fish!  The flavors slowly seep into the fish and it cooks in its own juices creating a very moist and subtly flavorful fillet.  

Fish Fillets (cod, snapper, halibut are great options)
Lemon (2-3 thin slices per fish)
Dry White Wine (1 tablespoon per fish)
Kalamata Olives (3-4 pitted and sliced per fish)
Rosemary (2-3 2" sprigs per fish)
Dash of: salt, pepper, oregano
Parchment Paper (available at most grocery stores)


  1. Preheat oven to 400F.
  2. Cut parchment paper down to about 16x20 depending on the size of each fish fillet.  You will need to have enough to fold up of the fish on all 4 sides.
  3. Season each fillet on both sides with salt, pepper and oregano and lay in the center of the parchment sheet.
  4. Pour one tablespoon wine over the fish and top with lemon, olives and rosemary.
  5. Wrap the fish by folding the two long ends over each other and then roll up the short ends.
  6. Lightly brush the top of the parchment with olive oil to help brown the paper while baking.
  7. Place the finished packages on a sheet pan and bake for 15 minutes.
  8. Plate the fish in the parchment and wait to tear open from the center once placed at the table.  This will help keep the fish hot and also provides a little drama when unveiling the dish.  Be cautious about the steam!
Step 3&4: Prepare Fish
    Step 5: Folding up Parchment
    End of Step 7: Fresh out of Oven

    No comments:

    Post a Comment