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Baked Fish in Parchment (video)

parchment-baked-fish-recipe-6870

Parchment Baked Fish Recipe

This is a dish for my bachelor brother, Jay, who lives alone and has those awful working hours only doctors on-call could endure. Sure, it looks glam on Grey’s Anatomy, but I honestly don’t think he’s romping in the supply closet. Or at least I don’t want to think that.

Parchment Baked Fish

Simple, flexible recipes with little clean-up are the type of recipes that I think Jay would appreciate and this one is from Cooking Know How cookbook by Bruce Weinstein and Mark Scarbrough (they have a blog called Real Food Has Curves). Baking fish in parchment paper packets is so incredibly easy, almost foolproof for cooking novices.

Clean up is as quick as crumpling the paper and tossing it away.

Baking fish in parchment is a cinch to clean up

Co-author Mark must have had burning ears, because as I was typing this column out, he had sent me an email gushing about their new book that’s hitting the shelves in a few days, “Ham: An Obsession with the Hindquarter,” which they describe as “a hymn to backsides.” I’ll be sure to test a recipe and share with you all as soon as I get a copy in my hands.

How to bake fish in parchment paper (video)


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Baked Fish in Parchment Recipe

Servings: Prep Time: Cook Time:
parchment-baked-fish-recipe-6870

recipe adapted from Cooking Know How by Bruce Weinstein and Mark Scarbrough

You can use any type of fish that you want. I cooked with salmon, and the only thing you need to know about baking salmon is that you might find perfectly safe, but unsightly white protein specs once it's cooked. It's a natural occurrence when you bake salmon, so don't worry if you see it! I'm giving you the recipe amounts for one, but this is a very flexible recipe. If you have 2 people, then make 2 packets.

Ingredients:

Two 16-inch parchment paper sheets (or tin foil)
2 rosemary sprigs (or cilantro or parsley or thyme)
One 5-6 ounce skinless fish fillet
1/2 cup diced zucchini
3 cherry tomatoes, halved
2 small artichoke hearts (canned) quartered
1 tablespoon dry white wine
salt and pepper
squeeze of fresh lemon juice

Directions:

1. Preheat your oven to 450F.

2. Lay one parchment paper over another, long side of the paper horizontal. Lay herb sprigs in middle of the parchment. Season fish on both sides with salt and pepper. Lay fish on top of the herb sprigs. Spoon the zucchini, tomatoes and artichoke hears over the fish. Season the vegetables with a pinch more of salt and pepper. Pour the white wine over everything.

3. Seal the packet closed by rolling and crimping the long sides together over the fish and vegetables. Then roll and crimp the ends closed so no steam can escape. Place on baking sheet.

4. Bake for 10-15 minutes, until fish cooked through. Timing depends on thickness of fish. 10 minutes for 1/2-inch fillet; 15 minutes for 1-inch fillet. If you are cooking more than one packet, add another minute to cooking time for each additional packet. Just before serving, carefully open the packet (hot steam!) add just a squeeze of lemon juice over everything.


My salmon baked in parchment paper

Comments 50

  1. Bob

    I’m just starting to get into eating fish, this is something I definitely need to try.

  2. Marysol

    That is certainly a lovely and healthy dish! I particularly love the addition of artichokes.

    J and I were newlyweds the first time I baked fish in parchment paper. I was preening my feathers proudly when J asked what was in the “bag.”
    With a pseudo French accent, and a sexy pout, I replied, “Actually, it is fish en papillote.”
    Dinner interrupted.

  3. Elizabeth

    This recipe looks fantastic, I’m going to try it this week!

    I have to say also that I love love love that its sized for one dinner for one person! It can be so hard to find one person meals, so this is great. Thank you!

  4. megan

    Looks so fresh and delicious. It’s the clean up that is selling me on the whole parchment idea. I’m going to have to give it a try!

  5. Lynn

    I need to work more fish into the diet. Definitely the easy clean-up is the deal closer for me!

  6. clive

    the problem with this recipe is that once you make it going to back to other fish preparation methods is really hard as this is so easy and so tasty

  7. Dawn (KitchenTravels)

    We do different versions of this in foil packets when we go on camping trips. So easy on the grill, or even right over hot coals of the campfire, and it’s great having no dishes to wash afterward. Great photos! I’m coveting your EGO lights. :)

  8. AmyLynn

    This is perfect for my lunches when the hubby is at school on my days off. Something he would hate but I would love and it’s small enough to make just for me! I am going to omit the zucchini (YUK) and put in avacado instead tho…

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  10. Tracey

    I’ve never cooked fish like this. What could be better than an easy clean up?!? Love it!

    My dad used to make fish in Foil on the grill when we would go camping. Seems like the same kind of deal.

  11. Mark Scarbrough

    Jaden: Thanks so much for featuring one of the recipes from our book! How nice to see it on your fabulous site. And such gorgeous pictures, to boot!

  12. maggie

    Hi, I am a Chinese customer,I saw your website, Do you know the vegetable parchment paper? I want to buy the vegetable parchment paper,but I don’t find it where to buy it,Can you tell me the vegetable parchment poper’s company website?thanks very much!Happy New years !

  13. Alta

    I haven’t cooked fish in parchment paper in a long time! I have some salmon in the freezer, I think it’s destined for this recipe!

  14. SKIP TO MALOU

    We had Fresh Chilean Sea Bass – Ca Sea Bass Hap Dac Biet in a fine Vietnamese Restaurant and it was cooked En Papillote.. with the French term that they used I thought it was something complicated…but here you are showing us how… thanks for sharing. And showing it in video helped a lot!

  15. The Duo Dishes

    So easy. We did this en papillote method last year, and it was too easy. Thanks for mentioning that it works with any seafood. Had no idea you could do this with scallops too!

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  17. Murasaki Shikibu

    This is not only a great dish for professionals like your brother, but… *giggle*

    Sorry it was that comment you made about the supply closet… *cough* *cough*

    …it’s also great for people who have to avoid oils and eat lean!

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  19. Sinful Southern Sweets

    Absolutely Stunning. I love how fresh this looks.
    And, I agree, I don’t think any of us want to think about our brothers romping in the supply closet.LOL!
    Have a great weekend!

  20. Stella

    This looks delicious and very healthy-nice photos. I love baking fish with thinly sliced potatoes, veggies, and herbs in parchment paper-the result is always so good and satisfying. It’s easy too!

  21. Delicateflavors

    This looks so simple, healthy and delish. Thank you for reminding me to eat more fish and it is definitely on my grocery list for today. Gotta get those Omega 3! :)

  22. Josue Diaz

    This is excellent. I’ve prepared fish this way, but it’s been several months. Must do it again…..soon!

    Thanks for the great post. :)

  23. alexis

    wow this look and sounds delicious! I’m looking forward to treating myself to the bright, clean and vibrant flavors! thanks.

  24. Terri

    Made this tonight and it was fantastic!! A little heavy on the rosemary for me though, I can already think of many combinations I will be trying out.

    Thanks!

  25. Jeremy

    I’ve never tried to cook fish in paper before, although my parents say it’s really good. Maybe I’ll experiment with this recipe and give it a go. Thanks for sharing!!

  26. Cara

    How is it that I always forget this simple, yet absolutely perfect way of cooking fish when I’m trying to figure out what to make? Noted. Again. Maybe I will actually remember one of these days!

  27. Maura

    oooow wow – that looks amazing! I have been looking for a recipe to cook for my crew team – some of them are vegetarians – and this is PERFECT! I think I may use grouper instead of salmon…

  28. Paula

    This recipe just put me out of a bind. Because I didn’t have all of the ingredients, I used artichoke, asparagus and regular tomatoes cut into chunks. It was delicious and loved not having much to clean up.

  29. Mandie

    this is gonna be so exciting! i am going to make this dish for my family this weekend. it’s going to be my first time cooking in parchment paper. i hope all goes well. :) thank you Jaden! i love your blogs!

  30. Chefs Resources

    Love the video presentation/tutorial. Fish in parchment is so delicious. I have never seen the rectangular fold used here–it looks much easier than the mutilple-fold method I have used. As a note, I use egg white on the edges before making the final fold. This helps create an air tight seal. Thanks for sharing, very nicely done.

  31. Julia

    Jaden, I tought my own bachelor brother Jay this exact same recipe. When he went off to college, this was what he wanted me to teach him. And now he has fixed it a half dozen (probably more) times for dorm room dates! Keep cooking:) Julia

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