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Mediterranean Fish in Parchment

Mediterranean Fish in Parchment

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Mild white fish steamed in parchment with cherry tomatoes, olives, garlic, and lemon. Forgiving, with easy cleanup. Works for mahi, cod, or halibut.

2 servings20 min cook
#baked #dinner #fish #heart-healthy #mediterranean

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Ingredients

▸ Ingredients (10)
  • 2 mahi-mahi (or cod/halibut) fillets (about 6 oz each)
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and halved
  • 2 garlic cloves, thinly sliced
  • 2 tbsp white wine (or low-sodium broth)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lemon, sliced into thin rounds
  • 2 tbsp fresh basil or parsley, torn

Steps

  1. 1 Preheat oven to 400°F. Tear two large sheets of parchment (about 15 inches each).
  2. 2 Thaw and pat fish dry. Place one fillet in the center of each sheet. Season with salt and pepper.
  3. 3 Divide tomatoes, olives, and garlic over the fillets. Drizzle each with olive oil and wine; lay lemon rounds on top.
  4. 4 Fold parchment over the fish and crimp the edges tightly into a sealed half-moon, leaving room for steam. Place packets on a baking sheet.
  5. 5 Bake 12–15 min until the fish flakes easily (open one carefully — watch for steam). Open at the table, scatter with basil.