Fish in Parchment

Serving Size: Serves 4; easily adjusted to any number of serving

Fish in Parchment


  • Four 6-8 oz. (175-225 g) pieces of firm-fleshed fish such as halibut, salmon or sea bass
  • For each packet, you'll need approximately 1/2 cup (a handful) of 3-4 vegetables of your choice:
  • Zucchini, thinly sliced
  • Potato, thinly sliced with a vegetable peeler
  • Carrots, grated
  • Mushrooms, sliced
  • Tomatoes, diced or cut in half (cherry tomatoes)
  • Green beans, trimmed and steamed 5 minutes
  • Asparagus, trimmed and cut into small pieces
  • Onions or leeks, thinly sliced
  • Bell peppers, thinly sliced
  • Peas
  • Herbs and condiments of your choice: Lemon, Rosemary, Sage, Capers, Olives, Parsley, Dill, etc.
  • Olive oil
  • Wine or broth


  1. Cut four pieces of parchment paper approximately 16-inches/40 cm in length. Place each piece of paper in a shallow bowl or pie place.
  2. Place 2-3 vegetables in the center of the paper, then place a piece of fish on them. Now top the fish with herbs and/or condiments of your choice, a sprig of rosemary, some parsley, sliced olives.
  3. Drizzle with olive oil; sprinkle with salt and pepper and then pour a few spoonfuls of broth or white wine over everything. (That's why you've place the paper in a bowl, so the liquids stay enclosed.
  4. Seal the paper by folding over the long edges of the parchment twice, creasing the fold tightly. Now roll up the short sides and crease them closed. Place the pouch on a baking sheet and roast at 425° F (220° C) for 15-20 minutes. Time depends on thickness of the fish and how hot your oven is.

Another option:

If you prefer, you can wrap the fish and vegetables in aluminum foil, and bake as above. When we used to go camping, we would wrap our meal in foil and cook it in the coals, so I’m quite sure you could cook these foil packets on the grill, or in the oven.

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