Here’s a meal that’s not just healthy, but also incredibly easy to make. This Baked Fish in Parchment recipe is a mix of flaky fish and fresh vegetables all wrapped up in a neat little parchment paper pouch. The fresh herbs add that little bit of pizazz, turning a few simple ingredients into a flavorful fish bake. It also makes a perfect dinner party dish for those of us with guests to impress. Got a busy weeknight ahead of you? This parchment packet recipe is an all-in-one meal that’s ready in less than 15 minutes. Get ready to learn one of my favorite ways to cook fish!

Parchment Baked Fish Recipe

Why This Fish In Parchment Is So Good

  • Quick and Effortless: This recipe is a convenient and easy way to get dinner on the table–FAST. In just 15 minutes, you’ll have a beautifully baked fish ready to enjoy. It’s the best way to whip up a meal in a hurry without compromising on taste.
  • Perfect for Any Occasion: Whether you’re hosting a dinner party or just looking for a quick weeknight meal, this fish bake fits the bill. The individual parchment pouches are not only easy to serve but also make for a unique presentation.
  • Healthy and Delicious: Flaky fish + fresh veggies + fresh herbs = a healthy meal that’ll leave you feeling satisfied without being weighed down. And cooking the fish in its own juices gives it SO much flavor!
  • No Fuss, No Mess: One of the best parts about cooking fish in parchment paper is the minimal cleanup. The parchment paper acts as a self-contained cooking vessel, meaning you get to enjoy your meal without dreading the post-dinner plate cleanup.
  • Versatile and Adaptable: Feel free to experiment with different types of white fish or throw in a variety of fresh veggies. Each sheet of parchment paper can be customized to suit individual tastes. It’s a flexible recipe. We encourage you to experiment!

Ingredients

  • Two 16-inch parchment paper sheets (or tin foil)
  • Rosemary sprigs (or cilantro or parsley or thyme)
  • One 5-6 ounce skinless fish fillet
  • Diced zucchini
  • Cherry tomatoes, halved
  • Artichoke hearts (canned) quartered
  • Dry white wine
  • Salt and pepper
  • Slices of lemon

How To Make This Baked Fish In Parchment – Step by Step 

  • 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 hearts over the fish. Season the vegetables with a pinch more of salt and pepper. Pour the white wine over everything.
  • 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 sealed parchment paper on a rimmed baking sheet.
  • Bake for 10-15 minutes, until fish cooked through. Timing depends on thickness of your piece 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 slice of lemon over everything.

Parchment Baked Fish

What Kind Of Fish Should I Bake?

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 them! 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.

Fish In Parchment – An Easy Weeknight Meal

Simple, flexible recipes with little clean-up are the type of recipes that I love most. 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. Just chop some veg and put it in with the fish – done!

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

Can I Bake Frozen Fish?

You can skip the thawing process altogether and cook frozen fish straight from the freezer. You’ll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil or grill fish straight from the freezer!

Baking fish in parchment is a cinch to clean up

Top Tips For This Baked Fish In Parchment

  • Prepare your food. Before you prepare your parchment, get your fish seasoned; have any sauces you might be using ready; and have your veggies washed, cut, and ready to place.
  • Prepare your parchment. Tear/cut parchment into segments — one segment per fish. The size of the parchment depends on the size of your fillets, but you should be fine with a piece of parchment that measures approx. 13 inches wide. Lay each segment down on a flat surface.
  • Place your food in the center of a sheet of parchment. Set down your fish and top with your wet component (this might be a sauce, olive oil, knobs of butter, wine, or freshly squeezed citrus). Place any additional toppings you’re using (grape tomatoes, olives, capers, artichokes, etc.), and a slice or two of a citrus fruit (optional, but adds great flavor).
  • Fold your packets. Once everything is in place, take one of the edges of the parchment paper and fold it over the fish. After that, grab the other side, and fold it over enclosing the fish. Twist the ends of the parchment one at a time, securing each one by tying butchers twine around it.

My salmon baked in parchment paper

How to Bake Fish in Parchment Paper (Video)

Check Out These Other Delicious Fish Dishes

Have you tried this Baked Fish in Parchment? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Baked Fish in Parchment Recipe

Jaden Hair
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 151 kcal

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

Instructions
 

  • Preheat your oven to 450F.
  • 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.
  • 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.
  • 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.

Nutrition

Calories: 151kcalCarbohydrates: 6gProtein: 18gFat: 6gSaturated Fat: 1gCholesterol: 43mgSodium: 359mgPotassium: 418mgFiber: 1gSugar: 3gVitamin A: 617IUVitamin C: 30mgCalcium: 17mgIron: 1mg
Keyword baked cod, baked salmon recipe, fish in parchment
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