Parchment-Baked Fish and Tomatoes

Parchment-Baked Fish and Tomatoes Recipe
Photo: Melina Hammer; Styling: Heather Chadduck
Aluminum foil can be subbed for parchment to make the packets.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Ingredients

1 (8-oz.) package haricots verts (thin green beans)
1 red bell pepper, thinly sliced
1/2 small red onion, thinly sliced
2 large tomatoes, chopped
2 tablespoons drained capers
1/3 cup green olives, quartered
Parchment paper
4 (4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper)
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 lemon, quartered
1/4 cup torn fresh basil

Preparation

1. Preheat oven to 400°. Divide first 6 ingredients among 4 (17-inch) squares of parchment paper. Top each with 1 fish fillet. Sprinkle fish with salt and pepper; drizzle with olive oil. Squeeze juice from lemon over fish; place 1 lemon wedge on each fillet. Bring parchment paper sides up over mixture; double fold top and sides to seal, making packets. Place packets on a baking sheet.

2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place each packet on a plate, and cut open. Sprinkle fish with basil. Serve immediately.

Note:

Vanessa McNeil Rocchio,

September 2013
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