Fish in packets is an easy, mess-free dinner recipe! This Mediterranean inspired cod in parchment is ready in 20 minutes from start to finish and the perfect option for a dinner party or dinner for two with leftovers!
Fish recipes are the ultimate fast food. Because it cooks in minutes and you can easily use fresh or frozen fish, it’s a simple but impressive way to get dinner on the table.
This cod recipe combines easy-to-prep vegetables, fresh herbs, and olives for a tangy, Mediterranean flair.
The Mediterranean Diet continues to top the list of one of the healthiest diets around. Thankfully, it’s an easy one to master and the flavors are delicious. Try my Mediterranean Chickpea Pasta Salad and Smoky Chickpeas & Spinach dishes for a taste.
Both of those are fast vegetarian meals but fish is a fitting protein option too.
How to make fish in parchment
Cooking fish in parchment or foil packets is an easy, no-mess way to bake fish. The process seals in moisture so it works well for almost any kind of fish.
Add flavorful ingredients to a bowl. I’m using fresh grape tomatoes, olives, fresh parsley, lemon, and garlic.
Lemon juice acts as a marinade along with the garlic and extra virgin olive oil. Crushed red pepper flakes would be another good addition if you have some in the pantry.
Pat the fish fillets dry and season with salt and pepper on both sides. Though there’s lots of flavor in the vegetable mixture, the fish is bland on its own and will benefit from a generous sprinkle of salt and pepper.
Seal the packets. To do this, you’ll need 4 long pieces of parchment paper. (See the photo below)
Simply add the fish to the packet along with the vegetables. I prefer adding the vegetables on top of the fish so the flavors cook into the fish. It also adds more color.
Bake the fish packets on a sheet pan in a preheated 375-degree oven.
The best fish for fish in parchment
I like to go with cod, sole, or salmon. If you use sole, keep in mind that it’s typically cut into thinner fillets – it’s less dense compared to cod. So, you might need to adjust the cooking time down a few minutes.
Halibut would also work as it’s a much drier fish and could benefit from the moist baking environment.
Can I use frozen fish?
Yes. Frozen fish would work great here. I recommend thawing it first. If you don’t thaw the fish you’ll likely need more bake time. And you might find that the packets collect more water resulting in a less-flavorful final result. I haven’t tried it.
Thaw it if you have the time.
TIP: To thaw frozen fish. Keep it in the original packaging. Allow it to thaw overnight in the refrigerator. Let it sit submerged under cool water that you change every 20-30 minutes until the fish is thawed.
What to eat with fish in parchment
Because this recipe is only fish and vegetables, you’ll need a little more to make this a filling meal. Or at least I did!
- Try pairing this cod with a side of lemon roasted potatoes, quinoa, or rice.
- You can also try an extra side of vegetables like these Almond Green Beans.
Tips for success
- Because the fish will essentially steam in the parchment paper, keep in mind that it will keep cooking when you remove it from the oven. To avoid overcooking, open the packets to allow the steam to escape or serve it right away.
- Tear off plenty of parchment – 12-16 inches per packet. You’ll want to leave plenty of space to roll the paper for a tight seal.
- Place the fish skin side down on the parchment paper. This will yield the most flavor absorption.
Now that you have this one down, you might be interested in more dishes to make your weeknight dinners a breeze.
Other easy fish recipes
Southern-Style Air Fryer Fried Fish
Mediterranean Salmon Orzo Salad
Sheet Pan Miso Salmon & Broccoli
Honey Garlic Sablefish with Broccoli
Mediterranean-Style Fish in Parchment
Ingredients
- 1 lb cod fillets, or other white fish (4 fillets)
- 2 cups halved grape tomatoes
- ¼ cup sliced olives
- zest of one lemon
- 2 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- coarse salt and pepper to taste
Instructions
- Preheat oven to 375 degrees. Prep the parchment: Tear off 4 sheets of parchment paper – about 14-inches each. You will think the pieces are larger than you need. Keep at it.
- Toss the tomatoes, olives, lemon juice and zest, salt, and pepper in a medium mixing bowl. Set aside.
- Place the cod on a plate or cutting board. Pat dry with paper towels (or a clean cloth towel). Rub olive oil into the fish and season both sides with salt and pepper.
- Place one fillet (skin side down) and ¼ of the vegetables on each piece of parchment. Seal the packets by rolling the parchment as shown in the photo. Bake in the preheated oven until done – about 15 min and let sit. Serve with extra lemon juice over rice or potatoes, if desired.
Notes
Tips for success
- Because the fish will essentially steam in the parchment paper, keep in mind that it will keep cooking when you remove it from the oven. To avoid overcooking, open the packets to allow the steam to escape or serve it right away.
- Tear off plenty of parchment. You’ll want to leave plenty of space to roll the paper for a tight seal.
- Place the fish skin side down on the parchment paper. This will allow the post flavor absorption.
Schad sealy
Love this recipe!
Marisa
Awww! So happy to hear. Thanks so much for the note and for stopping by Schad!!
Keith French
I do this all the time, I like to bake my fish on a bed of onions with capers and grape tomatoes sliced in half on top of the fish
Lummi
I’ve never tried cooking whitefish in parchment, so this was a slightly ambitious recipe for me. I made it with some leftover cod I purchased online a couple of weeks ago. Absolutely delicious! The kids loved unwrapping the little packets, too. Great recipe!
Allison Coburn
The fish and vegetables turned out perfectly! Will definitely be making it again.
Dodi
What’s the green herb you used? It’s pictured, but not listed. Thanks!
Marisa
Hi! I used parsley. You can also try a small amount of fresh oregano or as much basil as you like just before serving the fish.
Paula Wilson
I used halibut and didn’t have olives or parsley. Even so, this was really easy, and so delicious! I will use this recipe again and again. Thank you!
Marisa Moore
Halibut works beautifully in this recipe! So glad you enjoyed it and thanks for sharing!