Fish in parchment is my absolute favorite way to cook fish. If you've never tried it, I'm so excited to introduce this cooking method to you. The reason I love this method is threefold:
1. It's easy to prep, easier to cook and even easier to clean
2. You can be creative with your ingredients- there is no wrong way to do this! It's also a great way to clean out your fridge with leftover veggies or herbs.
3. It's so healthy! Because you're baking the fish in parchment, it has that delicious baked flavor but the fish is essentially steamed with all the ingredients inside the parchment paper.
If I haven't sold you on this yet, try my recipe and see for yourself! Feel free to follow my exact recipe or add your own flare. See the notes at the bottom for ingredient inspiration and cooking times. Cheers!
Fish in Parchment- serves 4
4 pieces of fish (about 8oz each)*
1 bulb of fennel
1 small zucchini (small zucchini=less water content=more flavor!)
1/2 cup cherry tomatoes, halved
1/4 cup dill, lightly chopped
4 tsp olive oil, divided
salt and pepper
4 large pieces of parchment paper (about 18" square)
Roasting Pan or Cookie Sheet
Steps 1: Preheat oven to 375F. Start by chopping your fennel. Chop off the stalks of the fennel so that your left with just the bulb. Cut the bulb in half and peel off the outer layers. Slice each half into thin half moon shaped slices.
Step 2: Next prep your zucchini. Using a vegetable peeler, start at the top of the zucchini and peel wide paper thin ribbons lengthwise. Get as many ribbons as you can out of the zucchini.
Step 3: Lay each piece of parchment paper in front of you. Start by laying several ribbons of zucchini in the center of the parchment. Top with fennel. Top the veggies with your piece of fish. Drizzle 1 teaspoon of olive oil over the fish. Top with salt, pepper, dill and a squeeze of lemon juice. Lay tomatoes around the fish.
Step 4: Fold up the parchment paper into a parcel so that no air can escape. Lay each parcel on a baking sheet.
Step 5: Bake at 375F until cooked (see cooking times below). Carefully unveil your deliciously baked fish in parchment!
*Fish Options and Cooking Times:
Tilapia, Flounder- Bake at 375F for 12 minutes
Salmon, Arctic Char- Bake at 375F for 10 minutes (medium rare) or 15 minutes (medium)
Snapper, Rockfish, Halibut, Grouper, Swordfish, Cod- Bake at 375F for 18 minutes
Additional Ingredient Inspiration:
Pesto, Olives, Spinach (uncooked- it will steam!), Kale, Collard Greens, Chard, Arugula, Yellow Squash, Snow Peas, Basil, Parsley, Lime, Orange, Onion, Garlic, Shiitake Mushrooms, Bok Choy, Peas, Edamame, Cooked Beets, Sundried Tomatoes...the list is endless!