Baked Fish in Parchment
A simple, elegant way to cook fish: a fillet with lemon and thyme, sealed in parchment and baked until tender and flaky. The steam keeps it moist and flavorful.
- Total time
- 25 min
- Servings
- 2
- Calories
- 250
- Protein
- 35g
Ingredients
- 2 fillets (about 6 oz each) white fish fillets
- 1 medium lemon
- 4 sprigs fresh thyme sprigs
- 2 tablespoons olive oil
- ½ teaspoon black pepper
- ½ teaspoon salt
Instructions
- 1
Preheat the oven to 400°F (200°C). Cut two large rectangles of parchment paper, about 12x16 inches each.
- 2
Pat the 2 fish fillets dry with paper towels. Season both sides with the 0.5 tsp salt and 0.5 tsp black pepper.
- 3
Slice the 1 lemon into thin rounds. Place half the lemon slices in the center of each parchment piece, slightly overlapping.
- 4
Place one seasoned fillet on top of the lemon slices on each parchment. Drizzle 1 tbsp olive oil over each fillet.
- 5
Top each fillet with 2 sprigs of fresh thyme. Fold the parchment over the fish and crimp the edges tightly to seal, forming a packet.
- 6
Place the packets on a baking sheet. Bake until the fish is opaque and flakes easily with a fork, about 15-18 minutes.
- 7
Carefully open the packets (watch for steam). Serve the fish directly from the parchment, with lemon and thyme on top.
Tools you’ll need
- baking sheet
- parchment paper
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
