Some of the biggest challenges home cooks face are lack of time and accommodating different dietary preferences.  I am right there with you!  And this new fish in parchment recipe I am sharing is a dream come true.  It is not only healthful and delicious, but it’s quick to prepare, quick to cook and customizable.  You can use different fish, omit the vegetables or substitute other ones, add a spicy element, or keep it super plain for the choosier eaters.

Why you’ll love this fish in parchment recipe

• it’s simple and light; 
• easy to make; 
• and customizable!

Ingredients 

• Parchment paper – I use unbleached parchment paper. I cut large squares about 12 x 12 inches so they are big enough to wrap the fish in. 
• Fish filets – I love salmon, but hubs does not, so I used salmon and mahi mahi. You can use other fish filets. I love buying seafood from Vital Choice.  Just keep in mind that the thicker the fish, the longer it may take to cook. 
• Crushed red pepper – adds a nice kick without being too spicy. 
• Fennel – has a licorice flavor. It pairs nicely with fish. I shaved it very finely using a mandolin. The key is using vegetables that will cook at the same rate as the fish. 
• Shallot – is milder than a regular onion and ideal when you only need a small amount of onion in a recipe. I sliced it the same thickness as the fennel. 
• Olives – I love olives, but if you’re not a fan of them you can use capers, which are milder, or omit. Look for pitted olives to make it easy or you can smash olives with a knife to remove the pit. 
• Thyme – I love using fresh herbs when I cook fish. You only need a sprig per fish. 
• Lemon – adds a nice acidity to the fish. You can also use orange slices. 
• White wine – really elevates the dish and makes it taste from a restaurant. Dry white wine means it’s not a sweet wine. These include Chardonnay, Pinot Grigio, Sauvignon Blanc. 
• Butter – a smidge of fat enhances the flavor of these fish packets. You can use plant butter or olive oil in place of regular butter. 

How to make fish in parchment? 

1. Preheat oven to 450 degrees.
2. Arrange each piece of fish in the center of the parchment paper and sprinkle with a pinch of salt and pepper.
3. Toss the fennel and shallot in a bowl with light drizzle of olive oil and season with a pinch of salt and pepper.  
4. Top each filet with a fourth of the fennel, shallot and olives. Add a thyme sprig to each filet and 2 slices of lemon. Drizzle with 1 tablespoon of wine over each filet and top with 1 teaspoon of butter for each.
5. Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 10-12 minutes based on the thickness of the fish.
6. Transfer each packet to a plate and use caution when opening – the steam will be very hot!

Tips 

• If there are any ingredients in this recipe you don’t care for, feel free to omit. 
• Sometimes I add some raw baby spinach leaves under the fish. The spinach wilts beautifully and tastes delicious with all the other ingredients. 
• Shaved zucchini slices would also be perfect, but you could also add vegetables to the packet like blanched (not raw) green beans or slivers of roasted peppers. 
• You can serve this with a simple rice pilaf or quinoa salad or a raw zucchini salad. Or you can serve it with a little pasta and some pesto to go with it. 
• The basic idea when you’re cooking in parchment, is to use ingredients that all cook pretty quickly and at the same rate. Make sure the parchment is tightly sealed and you’ll create a little steam oven in that packet. I always make sure the fish is well seasoned with salt and pepper and that I add a smidge of fat, either butter or olive oil for flavor, and then there are lots of possibilities!

Substitutions

• Fish – salmon, halibut, cod, or mahi mahi
• Olives – capers or omit
• Lemon – orange slices 
• Thyme – fresh parsley or dill 
• White wine – rose 
• Butter – plant butter or olive oil 

Other recipes you may like 

*Mediterranean Fish in Parchment

*Parchment Baked Halibut with Cilantro and Ginger

*Wild Fish in Parchment With Summer Herbs 

*Branzino Fillets with Green Olive and Fennel Tapenade 

If you give this fish in parchment recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)

Fish in Parchment with Fennel, Citrus and Olives

Pamela

Print Recipe

Servings 4

Ingredients

  

1x2x3x

• 4 12 x12 inch pieces of unbleached parchment paper
• 4 4-6- ounces filets of fish such as salmon halibut, cod, or mahi mahi
• Salt and Pepper
• Pinch crushed red pepper
• Olive oil to drizzle over vegetables
• 1 bulb fennel shaved as thinly as possible
• 1 shallot sliced as thinly as possible
• 8 Castelvetrano olives pitted and smashed
• 4 sprigs fresh thyme or other fresh herb of your choice such as parsley or dill
• 1 lemon or orange sliced thinly
• 4 Tablespoons dry white wine or rose whatever you have open
• 4 teaspoons unsalted butter or olive oil or plant butter
• Additional add-ins if desired: cooked vegetables like sauteed onions or cherry tomatoes, capers, baby spinach

Instructions

 

• Preheat oven to 450 degrees.
• Arrange each piece of fish in the center of the parchment paper and sprinkle with a pinch of sea salt and pepper.
• Toss the fennel and shallot in a bowl with a light drizzle of olive oil and season with a pinch of salt and pepper.
• Top each filet with a fourth of the fennel, shallot and olives. Add a thyme sprig to each filet and 2 slices of lemon. Drizzle with 1 tablespoon of wine over each filet and top with 1 teaspoon of butter for each.
• Bring 2 opposite sides of the parchment together and fold. Continue to fold all the way down until you reach the fish. Twist both ends of the parchment so that it looks like a hard candy wrapper. Repeat for each piece of fish. Place each packet on a baking sheet and bake for 10-12 minutes based on the thickness of the fish.
• Transfer each packet to a plate and use caution when opening – the steam will be very hot!

Tried this recipe?Let us know how it was!