Parchment Wrapped Pescado

  • Parchment Wrapped Pescado
By Caitlin Levin
Parchment Wrapped Pescado
Serves: Varies Cuisine: Moroccan Style

This is my all time favorite dish to make for dinner parties. Your guests are sure to be impressed when their individual packages arrive at the table. It only takes minutes to prepare and can be done ahead of time as well. This is my take on a classic, (done in a Moroccan style) but feel free to improvise with what you have on hand.



  • Preheat oven to 350 F. Make spice mix by mixing salt, pepper, chili flakes, cumin, and turmeric. Wash and drain garbanzo beans, and slightly crush whole tomatoes in their juices. Place lemon slices on parchment, then sprigs of parsley on top of lemon, followed by the fish.
  • Place a handful of garbanzo beans on top of fish with a few green olives. Spoon over a few spoonfuls of tomatoes and juice, drizzle with olive oil. Lastly sprinkle over the top a good amount of your spice mixture.
  • Take the long ends of the parchment and match up the edges, fold the parchment over until it reaches the fish. At the ends tightly fold the parchment over on itself sealing both sides. Bake in the oven on a cookie sheet for twenty minuets.
  • Place on a plate and open table side. Serve with couscous or your favorite grain to soak up all the juices.

These beautiful and mouthwatering photos are courtesy of Justina Blakeny


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