Baked Fish


Steaming fish or chicken in parchment paper is a healthy and flavorful way to provide a balanced meal. It’s easy to assemble and can be personalized to fit different taste preferences.

Ingredients for one parchment steaming pouch:

1 (4 to 6 oz) cut of firm white fish, such as halibut or cod, fillet should be about 1 inch thick

1 Tablespoon Clearly Organic Olive Oil

1/4 cup zucchini, chopped (squash, sliced potatoes, and broccoli also work great)

6 grape tomatoes, cut in half

Salt and pepper to taste

Fresh herbs, such as parsley, chives or tarragon

1 Tablespoon dry white wine or water

Preheat oven to 400 degrees. Draw out a large piece of parchment paper. About 18 x 11 inches. Fold parchment in half from left to right and using scissors cut parchment into a large heart shape. Place fish in the center of one half of the parchment heart. The heart should be big enough to have at least a 1 inch border around the fillet. Drizzle fish with olive oil, rub with salt, pepper and desired spices. Lay a few springs of herbs (if using) on top of the fish. Place vegetables on top and around fish. Drizzle with olive oil and sprinkle on more of your desired spices. Fold parchment heart over to cover fish. Crimp the edges together folding them over themselves. Tilt the package up slightly and pour in wine or water. Finish crimping the edges to make a snug seal. Cook on baking sheet for 10 minutes

Baked Fish

Baked Fish

Baked Fish

Baked Fish

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