Baked Fish In Parchment (video)
This delightful recipe for Herb-Infused Baked Fish en Papillote is a wonderful way to enjoy a flavorful and nutritious meal. Tender fish is nestled with aromatic herbs, fresh vegetables, and a splash of white wine, all cooked to perfection in a parcel that locks in all the wonderful flavors. The result is a beautifully moist and flavorful dish that is both simple to prepare and impressive to serve.
— Constant Cookbook
Ingredients
- Two 16-inch parchment paper sheets (or tin foil)
- 2 rosemary sprigs (or cilantro or parsley or thyme)
- One 5-6 ounce skinless fish fillet
- 1/2 cup diced zucchini
- 3 cherry tomatoes, halved
- 2 small artichoke hearts (canned) quartered
- 1 tablespoon dry white wine
- salt and pepper
- squeeze of fresh lemon juice
Instructions
- Preheat your oven to 450F.
- Lay one parchment paper over another, long side of the paper horizontal. Lay herb sprigs in middle of the parchment. Season fish on both sides with salt and pepper. Lay fish on top of the herb sprigs. Spoon the zucchini, tomatoes and artichoke hears over the fish.
- Season the vegetables with a pinch more of salt and pepper. Pour the white wine over everything.
- Seal the packet closed by rolling and crimping the long sides together over the fish and vegetables. Then roll and crimp the ends closed so no steam can escape. Place on baking sheet.
- Bake for 10-15 minutes, until fish cooked through. Timing depends on thickness of fish. 10 minutes for 1/2-inch fillet; 15 minutes for 1-inch fillet.
- If you are cooking more than one packet, add another minute to cooking time for each additional packet. Just before serving, carefully open the packet (hot steam!) add just a squeeze of lemon juice over everything.
Cook Time
0M
Prep Time
PT0M
Nutrition
- Calories: 151 kcal
- Carbohydrate Content: 6 g
- Protein Content: 18 g
- Fat Content: 6 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 43 mg
- Sodium Content: 359 mg
- Fiber Content: 1 g
- Sugar Content: 3 g
- Serving Size: 1 serving
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