Basic Fish Baked in Parchment Recipe
Steaming fish in parchment paper is a healthy, tasty way to cook it, and it’s so simple you can have it ready in less than 30 minutes. Impress dinner guests by presenting them with their very own parchment pouches. As you cut through the parchment, a puff of steam rises. Oohs and ahs ensue.
What to buy: Parchment paper can be purchased at most grocery stores.
Game plan: You can prepare the parchment package ahead of time and refrigerate it for up to 6 hours. Then cook as directed.
To see this recipe with illustrated steps, check out The Basics: How to Make Fish Baked in Parchment.
- 1 (6-ounce) firm-fleshed white-fish fillet, such as halibut, cod, or haddock (the fillet should be between 3/4 and 1 1/4 inches thick)
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1 bay leaf, cut in half (optional)
- Fresh herbs, such as chives, parsley, tarragon, or chervil (optional)
- 1 tablespoon unsalted butter
- 3 thin lemon slices
- 1 tablespoon dry white wine or water
- Heat the oven to 400°F and arrange a rack in the middle.
- Draw out a large piece of parchment paper (about 17 by 11 inches) and, with one of the longer edges closest you, fold it in half from left to right. Using scissors, cut out a large heart shape.
- Place the fish in the center of one half of the parchment heart. (The heart should be large enough that there is at least a 1-1/2-inch border around the fillet.)
- Set the parchment heart on a baking sheet. Drizzle the fish with half of the olive oil, rub the oil all over the fillet, and season with salt and pepper.
- Lay half of the bay leaf and a few sprigs of herbs (if using) on top of the fish. Break the butter into little pieces and arrange them on top of the herbs.
- Place the lemon slices over everything and drizzle with the remaining oil.
- Fold the parchment heart over to cover the fish. (The edges of the heart should line up.) Starting at the rounded end, crimp the edges together, folding them over themselves and leaving the last two inches at the pointed end unfolded. Slightly tilt the package up and pour in the wine or water. Finish crimping the edges, then twist the pointed end around once and fold the “tail” under.
- Place the baking sheet in the oven and bake 10 minutes for a 3/4-inch-thick fillet or 12 minutes for a 1- to 1-1/4-inch-thick fillet.
- Remove the baking sheet from the oven and transfer the parchment package to a dinner plate. Serve immediately, cutting into the parchment tableside using scissors or a knife.
I did a pound of Halibut and made two parchment hearts for my husband and I - Adjust the recipe a little to take into account the two extra ounces on each one. Here were my findings. 1. I removed the skin - I agree it needs to be removed 2. I couldn't find chives at the local grocery store. I used Tarragon and Dill with a bay leaf 3. Cooking time differed probably due to thickness - It took a total of 17 minutes. 4. If your looking to make it a bit healthier you could probably half the amount of oil and butter and be fine.
Since you're essentially steaming the fish, why not just use the microwave? 4 minutes should be just about right.
I love this method because its 1) delicious 2) nearly foolproof 3) no cleanup. The olive oil adds nothing except a superfluous 100 calories to this dish. If fish with skin is used, the skin should be removed beforehand.
I found that the cooking time needed to be a bit longer than 12 minutes for a thicker cut of fish. Other than that, an easy recipe to pull off. :)