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Photo: Melina Hammer; Styling: Heather Chadduck

Parchment-Baked Fish and Tomatoes

Aluminum foil can be subbed for parchment to make the packets.

Southern Living SEPTEMBER 2013

  • Yield: Makes 4 servings
  • Hands-on:15 Minutes
  • Total:30 Minutes


  • 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


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.


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Parchment-Baked Fish and Tomatoes recipe