Baking fish in parchment paper packets is one of the easiest ways to cook a tasty fish dish. The fish absorbs the flavors of the rosemary and vegetables during baking, resulting in a tender, flaky, and delectable dish.

Makes 4 Servings 

INGREDIENTS

  • 4 16-inch parchment paper sheets
  • 4 fresh rosemary sprigs
  • 4 white fish filets (4-6 oz.)
  • 1 cup zucchini, diced 
  • 8 cherry tomatoes, halved
  • 4 small artichoke hearts (canned), halved
  • 2 tablespoons avocado or grapeseed oil
  • Salt and pepper to taste
  • 1 lemon, juiced

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Lay rosemary sprigs at the bottom of the parchment paper. Season the fish fillets with salt and pepper. Place them on top of the sprigs, in the middle of the parchment paper.
  3. In a medium bowl, toss zucchini, tomatoes and artichokes with salt, pepper, and avocado oil. Evenly divide over each filet.
  4. Seal the packet by rolling and crimping the long sides together over the fish and vegetables. Then roll and crimp the end so no steam can escape. Place packets on a baking sheet.
  5. Bake for approximately 12-15 minutes until the fish are cooked through. Note that 1⁄2 inch filets will finish quicker than 1 inch.
  6. Carefully open the packets as steam will escape. Top with lemon juice and serve with Lemony Greek Potatoes.

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