I was watching Ina Garten one day a few weeks ago as she prepared this recipe for Herb Roasted Fish which she steamed in the oven in parchment paper. She explained how this can be made ahead and just put in the oven at meal time for easy entertaining. This also makes a quick weeknight dinner as the packets can be made in the time it takes to pre-heat your oven.This recipe is easily a new family favorite for us. We are always looking for new recipes for fish so we can work it into our diets more often. I am often leery about cooking fish at home but this recipe made it so simple to just pop it in the oven. It was moist and cooked perfectly after just 12 – 15 minutes (oven times may vary). While the fish steams, it absorbs the flavors of the herbs and olives.
I have to be honest and tell you I did not use the beaten egg to “seal” the parchment paper as Ina suggests. Instead, I placed the fish in the center of the parchment paper, added the fish, thyme and olives, brought both top and bottom together above the fish and folded horizontally a couple of times before folding and tucking the sides the way she suggested. My fish packets did not leak, the fish was still moist and steamed just as hers did plus I didn’t need to waste an egg.
I realize not everyone is a fan of thyme and/or olives and so you can easily substitute other items with your fish like lemon wedges and broccoli or diced tomatoes, onions and basil. The possibilities are endless as I imagine different flavor profiles and combinations. We served our fish on a bed of creamy Parmesan Polenta with a side of celery salad. The results were amazing.
- 8 ounces boneless fish fillet, such as snapper or cod
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 large sprig fresh thyme
- 2 large green olives pits
- Egg wash
- Preheat the oven to 400 °F
- Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
- Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package (see the linked video above for this neat trick). Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.