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–+ servings

Fish in Parchment with Herb Sauce

The Cherry Bombe Cookbook
Fish in Parchment with Herb Sauce is a delightful and healthy dish that combines tender, boneless fish fillets with a fresh herb sauce, all cooked to perfection in parchment paper. This method keeps the fish moist and infuses it with the flavors of the herbs, lemon, and optional olives.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 1 cup soft green herbs , finely chopped (see Tip)
  • Kosher salt
  • ¾ cup olive oil
  • 4 6- to 8-ounce boneless fish fillets (such as flounder, salmon, sole, or arctic char)
  • Freshly ground black pepper
  • Zest and juice of 1 lemon
  • Pitted olives , optional

WINE PAIRING

  • Sangiovese

Instructions
 

  • Preheat the oven to 400ºF.
  • Mix the herbs, ½ teaspoon salt, and the olive oil in a bowl and set aside so the flavors can develop.
  • Cut four 20-inch-long sheets of parchment paper and fold each in half. Unfold the first parchment sheet. Place a fish fillet about 1 inch to the right of the fold and season with salt and pepper. Sprinkle the fillet with 1 teaspoon of the lemon zest and 1½ teaspoons of the lemon juice. Top with 2 tablespoons of the herb sauce and some olives (if using).
  • Fold the parchment paper loosely over the fish and make ¼-inch folds around the edges to create a half-moon shape. Be sure to press and crimp the perimeter while folding to seal the packets well. Repeat with the remaining fish fillets.
  • Place the sealed packets on a baking sheet and bake for 10 to 15 minutes, depending on the thickness of the fish. The packets will be slightly browned and puffed up. To serve, place each packet on a plate and make sure each guest has a sharp knife to cut his or her packet open.

Notes

Tip: Kristy says any combination of fresh parsley, dill, fennel fronds, cilantro, chives, tarragon, chervil, marjoram, thyme, and basil works for this recipe. Use the leaves and thin, tender stems, discarding any thick stems.

Nutrition

Calories: 300kcalCarbohydrates: 2gProtein: 25gFat: 20gSaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 400mgFiber: 1gSugar: 0gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg
Keyword cherry bombe, Fish, fish in parchment, Recipes, seafood, the kitchen
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