Parchment Roasting Fish

  • Parchment Roasting Fish
By Jennifer Clair
Parchment Roasting Fish

One of the easiest and more flavorful ways to prepare fish fillets. By wrapping the fish in a parchment paper package, the fish is cooked without losing any moisture and the steam given off during cooking condenses to create a light sauce to serve with the fish.

Step by Step Technique

Preheat the oven to 425°.

Fold a large piece of parchment paper in half and place on a rimmed baking sheet. Unfold the paper and place your fish on one half of the creased paper. Season with salt and pepper.

Add any of the following ingredients to the fish, either on top or underneath it: lemon slices, orange slices, fresh herbs (dill, parsley, tarragon, and chervil are wonderful with fish), fresh tomato slices, fennel fronds, thinly sliced fennel, or thinly sliced scallions. Try to avoid raw garlic and onions, which are too strong a flavor for delicately steamed fish.

Drizzle a few tablespoons of liquid (wine, stock, fresh citrus juice, or even water) over each portion of fish. Top with a drizzle of olive oil or a small pat of unsalted butter.

Fold the other half of the paper up and over the fish and press down gently so the paper adheres to the top of the fish. Re-crease the fold so the paper stays closed during cooking.

10 minutes per 1 inch of fish, measured at the thickest part.

Any skinless fish fillet, except swordfish and tuna.

In addition to aromatics, you can also place the uncooked fish on top of caramelized onions, cooked and sliced red or Yukon gold potatoes, or sautéed wild mushrooms to make a heartier dish.


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