Welcome to Steamy Kitchen!

Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Wednesday, February 24, 2010

Baked Fish in Parchment (video)

Parchment Baked Fish Recipe

This is a dish for my bachelor brother, Jay, who lives alone and has those awful working hours only doctors on-call could endure. Sure, it looks glam on Grey’s Anatomy, but I honestly don’t think he’s romping in the supply closet. Or at least I don’t want to think that.

Parchment Baked Fish

Simple, flexible recipes with little clean-up are the type of recipes that I think Jay would appreciate and this one is from Cooking Know How cookbook by Bruce Weinstein and Mark Scarbrough (they have a blog called Real Food Has Curves). Baking fish in parchment paper packets is so incredibly easy, almost foolproof for cooking novices.

Clean up is as quick as crumpling the paper and tossing it away.

Baking fish in parchment is a cinch to clean up

Co-author Mark must have had burning ears, because as I was typing this column out, he had sent me an email gushing about their new book that’s hitting the shelves in a few days, “Ham: An Obsession with the Hindquarter,” which they describe as “a hymn to backsides.” I’ll be sure to test a recipe and share with you all as soon as I get a copy in my hands.

How to bake fish in parchment paper (video)


Print

Baked Fish in Parchment Recipe

Servings: Prep Time: Cook Time:
parchment-baked-fish-recipe-6870

recipe adapted from Cooking Know How by Bruce Weinstein and Mark Scarbrough

You can use any type of fish that you want. I cooked with salmon, and the only thing you need to know about baking salmon is that you might find perfectly safe, but unsightly white protein specs once it's cooked. It's a natural occurrence when you bake salmon, so don't worry if you see it! I'm giving you the recipe amounts for one, but this is a very flexible recipe. If you have 2 people, then make 2 packets.

Ingredients:

Two 16-inch parchment paper sheets (or tin foil)
2 rosemary sprigs (or cilantro or parsley or thyme)
One 5-6 ounce skinless fish fillet
1/2 cup diced zucchini
3 cherry tomatoes, halved
2 small artichoke hearts (canned) quartered
1 tablespoon dry white wine
salt and pepper
squeeze of fresh lemon juice

Directions:

1. Preheat your oven to 450F.

2. Lay one parchment paper over another, long side of the paper horizontal. Lay herb sprigs in middle of the parchment. Season fish on both sides with salt and pepper. Lay fish on top of the herb sprigs. Spoon the zucchini, tomatoes and artichoke hears over the fish. Season the vegetables with a pinch more of salt and pepper. Pour the white wine over everything.

3. Seal the packet closed by rolling and crimping the long sides together over the fish and vegetables. Then roll and crimp the ends closed so no steam can escape. Place on baking sheet.

4. Bake for 10-15 minutes, until fish cooked through. Timing depends on thickness of fish. 10 minutes for 1/2-inch fillet; 15 minutes for 1-inch fillet. If you are cooking more than one packet, add another minute to cooking time for each additional packet. Just before serving, carefully open the packet (hot steam!) add just a squeeze of lemon juice over everything.


My salmon baked in parchment paper



50 Responses to “Baked Fish in Parchment (video)”

  1. Bob — 2/24/10 @ 5:27 pm

    I’m just starting to get into eating fish, this is something I definitely need to try.

  2. Marysol — 2/24/10 @ 6:16 pm

    That is certainly a lovely and healthy dish! I particularly love the addition of artichokes.

    J and I were newlyweds the first time I baked fish in parchment paper. I was preening my feathers proudly when J asked what was in the “bag.”
    With a pseudo French accent, and a sexy pout, I replied, “Actually, it is fish en papillote.”
    Dinner interrupted.

  3. Elizabeth — 2/24/10 @ 6:17 pm

    This recipe looks fantastic, I’m going to try it this week!

    I have to say also that I love love love that its sized for one dinner for one person! It can be so hard to find one person meals, so this is great. Thank you!

  4. megan — 2/24/10 @ 6:31 pm

    Looks so fresh and delicious. It’s the clean up that is selling me on the whole parchment idea. I’m going to have to give it a try!

  5. Lynn — 2/24/10 @ 6:34 pm

    I need to work more fish into the diet. Definitely the easy clean-up is the deal closer for me!

  6. clive — 2/24/10 @ 6:45 pm

    the problem with this recipe is that once you make it going to back to other fish preparation methods is really hard as this is so easy and so tasty

  7. Amy — 2/24/10 @ 5:57 pm

    yum!! this is so healthy and easy to do! thanks!

  8. We do different versions of this in foil packets when we go on camping trips. So easy on the grill, or even right over hot coals of the campfire, and it’s great having no dishes to wash afterward. Great photos! I’m coveting your EGO lights. :)

  9. AmyLynn — 2/24/10 @ 7:01 pm

    This is perfect for my lunches when the hubby is at school on my days off. Something he would hate but I would love and it’s small enough to make just for me! I am going to omit the zucchini (YUK) and put in avacado instead tho…

  10. What a colorful blend of ingredients. And it looks very clean.

  11. Pingback: no counterspace » Blog Archive » Persimmons & Fish - ceviche, pan seared striped bass, persimmon and arugula salad

  12. Tracey — 2/24/10 @ 9:14 pm

    I’ve never cooked fish like this. What could be better than an easy clean up?!? Love it!

    My dad used to make fish in Foil on the grill when we would go camping. Seems like the same kind of deal.

  13. The Italian hue shows us spring is upon us soon!

  14. Mark Scarbrough — 2/24/10 @ 10:15 pm

    Jaden: Thanks so much for featuring one of the recipes from our book! How nice to see it on your fabulous site. And such gorgeous pictures, to boot!

  15. this is just gorgeous! i need to eat more fish and this looks like just the ticket. looking forward to seeing you in austin in a few weeks, too!

  16. maggie — 2/25/10 @ 12:43 am

    Hi, I am a Chinese customer,I saw your website, Do you know the vegetable parchment paper? I want to buy the vegetable parchment paper,but I don’t find it where to buy it,Can you tell me the vegetable parchment poper’s company website?thanks very much!Happy New years !

  17. Sasa — 2/25/10 @ 6:47 am

    Looks like summer! I need a bit of that in my life, thank you.

  18. Alta — 2/25/10 @ 12:04 pm

    I haven’t cooked fish in parchment paper in a long time! I have some salmon in the freezer, I think it’s destined for this recipe!

  19. wmw — 2/25/10 @ 1:53 pm

    Gong Xi Fa Chai! Haven’t dropped by for awhile…. :o)

  20. SKIP TO MALOU — 2/25/10 @ 8:54 pm

    We had Fresh Chilean Sea Bass – Ca Sea Bass Hap Dac Biet in a fine Vietnamese Restaurant and it was cooked En Papillote.. with the French term that they used I thought it was something complicated…but here you are showing us how… thanks for sharing. And showing it in video helped a lot!

  21. The Duo Dishes — 2/25/10 @ 9:53 pm

    So easy. We did this en papillote method last year, and it was too easy. Thanks for mentioning that it works with any seafood. Had no idea you could do this with scallops too!

  22. Pingback: Dinner from a Package « Big Scary Kitchen

  23. Murasaki Shikibu — 2/26/10 @ 2:08 pm

    This is not only a great dish for professionals like your brother, but… *giggle*

    Sorry it was that comment you made about the supply closet… *cough* *cough*

    …it’s also great for people who have to avoid oils and eat lean!

  24. Pingback: Dear Blog with the Not-So-Good Pictures (aka this one), « the things we ate for dinner

  25. Absolutely Stunning. I love how fresh this looks.
    And, I agree, I don’t think any of us want to think about our brothers romping in the supply closet.LOL!
    Have a great weekend!

  26. Stella — 2/27/10 @ 12:44 pm

    This looks delicious and very healthy-nice photos. I love baking fish with thinly sliced potatoes, veggies, and herbs in parchment paper-the result is always so good and satisfying. It’s easy too!

  27. Carolyn Jung — 2/27/10 @ 3:35 pm

    Love those guys. They make cooking such fun. Plus, their recipes are just awesome.

  28. Delicateflavors — 2/28/10 @ 11:06 am

    This looks so simple, healthy and delish. Thank you for reminding me to eat more fish and it is definitely on my grocery list for today. Gotta get those Omega 3! :)

  29. Josue Diaz — 2/28/10 @ 11:55 am

    This is excellent. I’ve prepared fish this way, but it’s been several months. Must do it again…..soon!

    Thanks for the great post. :)

  30. alexis — 3/1/10 @ 11:42 am

    wow this look and sounds delicious! I’m looking forward to treating myself to the bright, clean and vibrant flavors! thanks.

  31. Terri — 3/2/10 @ 12:26 am

    Made this tonight and it was fantastic!! A little heavy on the rosemary for me though, I can already think of many combinations I will be trying out.

    Thanks!

  32. Jeremy — 3/9/10 @ 4:38 pm

    I’ve never tried to cook fish in paper before, although my parents say it’s really good. Maybe I’ll experiment with this recipe and give it a go. Thanks for sharing!!

  33. Cara — 3/18/10 @ 1:45 pm

    How is it that I always forget this simple, yet absolutely perfect way of cooking fish when I’m trying to figure out what to make? Noted. Again. Maybe I will actually remember one of these days!

  34. I love fish in parchment… such a simple way to retain flavor and moisture, plus it gives such an elegant presentation!

  35. Courtney — 3/28/10 @ 10:14 am

    Perfect way to make a meal! :) Ah.. the colors and flavors of spring/summer!

  36. Maura — 4/30/10 @ 11:34 am

    oooow wow – that looks amazing! I have been looking for a recipe to cook for my crew team – some of them are vegetarians – and this is PERFECT! I think I may use grouper instead of salmon…

  37. Paula — 5/29/10 @ 3:19 pm

    This recipe just put me out of a bind. Because I didn’t have all of the ingredients, I used artichoke, asparagus and regular tomatoes cut into chunks. It was delicious and loved not having much to clean up.

  38. Mandie — 6/10/10 @ 2:30 am

    this is gonna be so exciting! i am going to make this dish for my family this weekend. it’s going to be my first time cooking in parchment paper. i hope all goes well. :) thank you Jaden! i love your blogs!

  39. Chefs Resources — 7/6/10 @ 3:19 pm

    Love the video presentation/tutorial. Fish in parchment is so delicious. I have never seen the rectangular fold used here–it looks much easier than the mutilple-fold method I have used. As a note, I use egg white on the edges before making the final fold. This helps create an air tight seal. Thanks for sharing, very nicely done.

  40. Julia — 8/3/10 @ 3:36 pm

    Jaden, I tought my own bachelor brother Jay this exact same recipe. When he went off to college, this was what he wanted me to teach him. And now he has fixed it a half dozen (probably more) times for dorm room dates! Keep cooking:) Julia

  41. Pingback: April 2011 Monthly Menu « Cooking with Pizzazz

  42. Pingback: Dr. Rodney Ford, The Gluten File (and a Menu Plan) | Adventures of a Gluten Free Mom

  43. Pingback: Pike » Blog Archive » Baked fish pictures

  44. Pingback: Asian Fish en Papillote | Life As A Plate

  45. Pingback: Parchment Baked Grouper

  46. Pingback: April 2012 Monthly Menu « Cooking with Pizzazz

  47. Pingback: Fish en Papillote (Fish Baked in Parchment Paper) « a little saffron would make this!

  48. Pingback: Baked Salmon in Parchment Paper » Delicious Happens

  49. Pingback: April 2013 Monthly Menu « Cooking with Pizzazz

  50. Pingback: illumne

Leave a Comment