Ina Garten Fish In Parchment

This simple Ina Garten Fish in Parchment is prepared using boneless fish fillet, kosher salt, freshly ground black pepper, lemon juice, and olive oil. This light fish in parchment recipe is perfect for dinner, takes about 30 minutes to prepare, and can serve up to 1 person.

Ina Garten Fish In Parchment Ingredients

• 8 ounces boneless fish fillet (snapper or cod)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon good olive oil
• 1 large sprig of fresh thyme
• 2 Cerignola or other large green olives with pits
• 1 extra-large egg

How To Make Ina Garten Fish In Parchment

1. Preheat the Oven: Set your oven to 400°F (200°C). Position the oven rack in the middle so the fish cooks evenly and doesn’t burn on top.
2. Prepare the Fish: Lay a sheet of parchment paper flat on the counter. Put the fish fillet right in the center of the paper. Season the fish evenly with kosher salt and freshly ground black pepper. Next, drizzle the freshly squeezed lemon juice and olive oil over the top of the fillet to add extra moisture and flavor.
3. Add Herbs and Olives: Place a fresh sprig of thyme directly on the seasoned fish. This will infuse the fish with a subtle herbal aroma as it bakes. Put the two whole green olives with pits beside the fish for an extra burst of flavor during cooking.
4. Seal the Package: In a small bowl, whisk together the extra-large egg with 1 tablespoon of water. This egg wash will help seal the parchment. Use a pastry brush to spread the egg wash around the edges of the parchment paper. Fold the parchment paper over the fish, making sure to line up the edges. Crimp the paper carefully to create a tight seal so the steam stays trapped inside while cooking.
5. Bake the Fish: Place the parchment package on a baking sheet to keep it stable in the oven. Put the baking sheet in your preheated oven. Let the fish cook for 12 to 15 minutes until it’s opaque and cooked through. Be careful when you open the package, as the steam inside can be hot.
6. Serve the Fish: Serve the fish directly from the parchment for an easy, rustic presentation. Enjoy it hot and straight out of the oven for the best flavor.

Recipe Tips

• Use thin fish fillets for faster cooking: Thinner fillets like sole or flounder will cook more quickly and evenly, ensuring the fish stays tender and avoids overcooking.
• Check for doneness with a fork: After baking, gently press the fish with a fork. If it flakes easily and is opaque all the way through, it’s fully cooked.
• Add vegetables to the parchment packet: Thinly sliced vegetables like zucchini, bell peppers, or cherry tomatoes can cook alongside the fish, adding flavor and creating a complete meal in one package.
• Avoid overcrowding the parchment: When sealing the packet, leave enough room around the fish for the steam to circulate. This ensures even cooking and prevents sogginess.

What To Serve With Baked Fish

Serve your light and flavorful fish with couscous salad, roasted beet, and fennel slaw, grilled asparagus with lemon zest, spiced quinoa, and caramelized sweet potato wedges.

You can also serve it with a warm farro and herb salad or a tangy citrus and fennel side to enhance the meal’s freshness.

How To Store Baked Fish

To Refrigerate: Let the fish cool completely before placing it in an airtight container. Store the fish in the refrigerator for up to 2 days. This keeps the fish fresh without losing its texture or flavor.

To Freeze: Fish in parchment is not ideal for freezing as it can lose its delicate texture upon thawing. It’s best enjoyed fresh or within 2 days after refrigerating.

How To Reheat Baked Fish

In The Oven: Preheat your oven to 350°F (175°C). Place the parchment package on a baking sheet and reheat for 10 minutes. This allows the fish to gently warm without drying out or losing its tenderness.

In The Microwave: Place the fish, still in its parchment, on a microwave-safe plate. Heat on medium power for about 1 minute. Check the fish and continue heating in 30-second intervals until thoroughly warmed without overcooking.

In The Air Fryer: Preheat the air fryer to 350°F (175°C). Place the fish in the parchment in the basket and reheat for about 5 minutes. This keeps the texture light while warming the fish evenly.

Frequently Asked Questions

Can I Use a Different Type of Fish for This Recipe?

Yes, you can use various types of white fish such as halibut, sole, or sea bass. Just make sure the fillets are boneless and of a similar thickness to ensure even cooking. Adjust the cooking time slightly if the fillet is thicker or thinner.

How Do I Know When the Fish Is Cooked?

The fish is fully cooked when it turns opaque and flakes easily with a fork. If you’re unsure, use a food thermometer. The internal temperature should reach 145°F (63°C) to ensure the fish is cooked through but still tender.

Can I Make This Recipe Ahead of Time?

Yes, you can prepare the fish in parchment packets a few hours in advance and refrigerate them. However, it’s best to bake the fish right before serving. Letting the fish sit too long in the packet can cause the parchment to soften too much before baking.

Check out More Ina Garten Fish Recipes:

• Ina Garten Salmon Marinade
• Ina Garten Baked Cod With Panko
• Ina Garten Baked Halibut Recipe