product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

How to Cook: Fish in Parchment

Serves 4
Time 25 min
This classic and extra simple method for steaming fish en papillote (or inside parchment paper packets) yields juicy, tender results for everything from halibut to tilapia. If desired, use two or three of the suggested additions below (olives, tomatoes, etc.) to flavor the fish as it cooks.
Ingredients
  • 4 (6.0-ounce) boneless, skin-on or skinless halibut, cod, salmon or tilapia
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 small lemon, lime or orange, thinly sliced
  • 1 1/2 tablespoon chopped fresh thyme, oregano, rosemary or flat-leaf parsley
  • 1/2 cup any of the following: pitted and halved Kalamata olives, finely chopped tomatoes, thinly sliced green onions, grated zucchini or carrots (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Preheat oven to 400°F.

Place each fish fillet in the center of a 13-inch square of parchment paper. Season fish with salt and pepper and drizzle with oil.

Arrange citrus slices down the length of each fillet, sprinkle with herbs and scatter additional ingredients, if using, over the top.

Lift the parchment paper on 2 opposite sides to meet in the middle above fish. Tightly fold down paper until it reaches fish, crimping to seal.

Roll up and crimp the ends to seal. (Be sure the paper is sealed snugly so that steam won't escape during cooking. Secure folds with toothpicks, if you like.)

Place the packets on a rimmed baking sheet and roast until fish is just cooked through, 10 to 12 minutes for thin fillets like tilapia, and 14 to 16 minutes for thicker fillets like halibut and cod.

Transfer packets to plates, carefully unwrap and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 4 (6.0-ounce) boneless, skin-on or skinless halibut, cod, salmon or tilapia
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 small lemon, lime or orange, thinly sliced
  • 1 1/2 tablespoon chopped fresh thyme, oregano, rosemary or flat-leaf parsley
  • 1/2 cup any of the following: pitted and halved Kalamata olives, finely chopped tomatoes, thinly sliced green onions, grated zucchini or carrots (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.