Name: Herb Topped Fish Baked in Parchment
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tablespoons butter (at room temperature); 2 tablespoons chopped fresh Italian parsley; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh dill; to taste Salt and freshly ground black pepper; 4 ounces fish fillets ((salmon, cod, halibut, or trout)); Lemon wedges (for serving (optional))

If you’re looking for a quick, healthy, and delicious dinner option, look no further than this Herb Topped Fish Baked in Parchment. This dish is not only simple to prepare but also infuses your fish with vibrant flavors thanks to fresh herbs and butter. The best part? Cooking fish in parchment ensures it remains moist and flaky, creating a delightful dining experience. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is bound to impress.

Why This Recipe is a Keeper

Herb Topped Fish Baked in Parchment is a winner in many aspects. First, it’s incredibly easy to make—perfect for busy weeknights. The parchment paper locks in moisture, ensuring that each bite of fish is tender and juicy. Plus, the clean-up is a breeze since everything cooks in one package. This recipe is versatile as well; you can use a variety of fish, and the freshness of the herbs elevates the dish to something special.

Gather These Ingredients

3 tablespoons butter, at room temperature
2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper, to taste
Four 4-ounce fish fillets (choose from salmon, cod, halibut, or trout)
Lemon wedges, for serving (optional)

Recommended Tools

Parchment paper: Essential for creating the cooking packets.
Baking sheet: To place your parchment packets for baking.
Mixing bowl: For combining herbs and butter.
Measuring spoons: To ensure accuracy in your ingredients.
Sharp knife: For cutting the parchment and filleting the fish, if necessary.

Make Herb Topped Fish Baked in Parchment: A Simple Method

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This ensures that the fish cooks evenly and thoroughly.

Step 2: Prepare the Herb Butter

In a mixing bowl, combine the room temperature butter, chopped parsley, thyme, dill, salt, and pepper. Mix well until all the ingredients are evenly incorporated.

Step 3: Cut the Parchment Paper

Cut sheets of parchment paper into large rectangles, about 12×16 inches. You’ll need one for each fish fillet.

Step 4: Assemble the Fish Packets

Place a fish fillet in the center of each parchment sheet. Spread a generous amount of the herb butter mixture over each fillet.

Step 5: Fold the Parchment

Fold the parchment paper over the fish, creating a half-moon shape. Starting at one end, make small overlapping folds along the edges to seal the packet tightly. This keeps the steam inside and allows the fish to cook beautifully.

Step 6: Bake the Fish

Place the parchment packets on a baking sheet and bake in the preheated oven for about 15-20 minutes, depending on the thickness of the fillets. The fish is done when it flakes easily with a fork.

Step 7: Serve

Carefully open the packets (watch out for steam!) and serve the fish with lemon wedges on the side for an extra burst of flavor.

Seasonal Twists

In spring, try adding asparagus or peas to the packet for a fresh veggie addition.
In summer, include thin slices of zucchini and tomatoes for a Mediterranean flair.
In fall, swap in some apple slices and sage for a unique twist.
In winter, consider adding roasted garlic and root vegetables for a heartier meal.

Troubles You Can Avoid

Cooking fish can sometimes be intimidating, but with this method, you can avoid common pitfalls:

Ensure your parchment packets are sealed well to retain moisture.
Don’t overcook the fish; it should be just opaque and flake easily.
Feel free to adjust the seasoning to suit your taste; fresh herbs can be substituted or omitted based on availability.
Make sure your oven is fully preheated before placing the packets inside.

Storing Tips & Timelines

If you have leftovers (which is rare with this dish!), store them in an airtight container in the refrigerator. The fish is best consumed within 2 days for optimal freshness. Reheating is simple; just place the fish in a preheated oven at 350°F (175°C) for about 10 minutes to warm through.

Troubleshooting Q&A

What if my fish is overcooked?

If your fish turns out dry, it may have been in the oven too long. Next time, check it a few minutes earlier to ensure it remains moist and flaky.

Can I use frozen fish for this recipe?

Yes, but be sure to thaw it completely before cooking. Frozen fish can release excess moisture, leading to a watery dish.

What herbs can I use if I don’t have fresh ones?

Dried herbs can be used in a pinch, but use about one-third of the amount called for since dried herbs are more potent.

Can I cook vegetables with the fish in the same packet?

Absolutely! Just be sure to slice the vegetables thinly and adjust the cooking time accordingly if they are thicker.

Before You Go

This Herb Topped Fish Baked in Parchment is not just a meal; it’s an experience. The fragrant herbs and buttery flavor meld beautifully with the fish, creating a dish that’s light yet satisfying. It’s perfect for a family dinner or a romantic meal for two. With minimal cleanup and maximum flavor, you’ll find yourself coming back to this recipe time and time again.

The beauty of this dish lies in its simplicity and versatility. You can easily customize the flavors to match your preferences or the season. So, roll up your sleeves, grab your ingredients, and give this delightful recipe a try. Your taste buds will thank you!