Imagine a dish so delicate, so bursting with flavor, that it transforms an ordinary dinner into a gourmet experience with minimal effort. Roberta's Lemon Herb Fish in Parchment Paper is not just a recipe—it's a culinary magic trick that promises restaurant-quality seafood right in your own kitchen. With just a few simple ingredients and a clever cooking technique, you'll create a meal that looks impressive, tastes extraordinary, and keeps your fish impossibly tender and juicy.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 fish fillets (e.g., tilapia or snapper)
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 sheets parchment paper
Instructions
- Preheat the oven to 400°F (200°C). Ensure the oven rack is positioned in the center.
- Prepare the herb mixture by combining lemon zest, chopped parsley, chopped thyme, olive oil, salt, and pepper in a small mixing bowl. Mix thoroughly to create a fragrant herb blend.
- Cut 4 large squares of parchment paper, approximately 16 inches wide, ensuring they are large enough to fully enclose each fish fillet.
- Pat the fish fillets dry with paper towels to remove excess moisture. This helps the herb mixture adhere better and ensures crisp cooking.
- Place each fish fillet in the center of a parchment paper square. Generously brush or spread the herb mixture over both sides of each fillet.
- Drizzle fresh lemon juice over each seasoned fillet, ensuring even coverage.
- Fold the parchment paper to create a sealed packet. Start by bringing the long sides together, folding them tightly, then crimp and fold the short ends to create a secure, enclosed package.
- Arrange the parchment packets on a large baking sheet, ensuring they are not overlapping.
- Bake in the preheated oven for 20-25 minutes. The fish is done when it becomes opaque and flakes easily with a fork.
- Carefully remove the baking sheet from the oven. Let the packets rest for 2-3 minutes before serving.
- To serve, place each parchment packet on a plate and cut open at the table, allowing the aromatic steam to release. Garnish with additional fresh herbs if desired.
Tips
- Choose fresh, high-quality fish fillets with similar thickness to ensure even cooking.
- Pat fish completely dry before seasoning to help the herb mixture adhere and promote better browning.
- Don't overcrowd the baking sheet - give each parchment packet enough space for proper heat circulation.
- Use a sharp knife or kitchen scissors to create clean, precise folds when sealing the parchment packets.
- If you're uncertain about doneness, use a digital meat thermometer - fish is perfectly cooked at 145°F (63°C).
- For an extra flavor boost, add thin lemon slices or fresh herb sprigs inside the parchment packet before sealing.
- Serve immediately after opening the packets to enjoy the full aromatic experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
