Fish in Parchment Paper

If you don’t have any parchment paper, have no fear. Just make a “tent” out of foil. I like to use this recipe with a small mound of panfish fillets. When you get the fish to the table, give it a slice across the top and expose the herbal aromas. It’s good. You’ll need a stapler to secure the parchment paper.

Fish in Parchment Paper


  • 4 large squares parchment paper
  • 1 1/2 pounds fish fillets skin removed
  • freshly ground pepper
  • kosher or sea salt
  • 8 thin lemon slices
  • 8 thin lime slices
  • mixed fresh herbs or substitute a pinch or two of Italian seasoning
  • 4 tablespoons butter
  • 1 cup cherry tomatoes halved
  • 2 tablespoons red onion finely diced
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons olive oil


  • In the center of each piece of parchment paper, place an equal portion of fish. Season with salt and pepper. Place lemon and lime slices over fish. Place herbs over lemon/lime. Place 1 tablespoon of butter over herbs. Fold paper over into a triangle, fold edges over and secure with a stapler or paper clips. Place on a baking sheet and bake in a preheated 400 degree oven for 20 minutes. Combine tomatoes, onion, pepper flakes and olive oil. Season with a pinch of salt and pepper. When serving fish, open parchment paper, slide fish onto plates and top with tomato mixture.

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