Ina Garten Herb-Roasted Fish

Ina Garten herb-roasted fish turns snapper fillets, lemon, thyme and green olives into a tender parchment-baked dinner in 25 minutes. This make-ahead weeknight fish dinner fits busy Tuesdays, dinner parties, cozy spring or summer family nights and easy holiday meals.

Seal the parchment packets tightly with egg white and overlapping folds, because that trapped steam is what cooks the fish gently. Leave a gap and the lemon juice and olive oil leak out, so the fillets bake dry instead of silky.

Ina Garten calls this her new go-to dinner in Make It Ahead (2014), inspired by a dish served at Ristorante Cibrèo in Florence. She likes that it is easy enough for a midweek meal yet impressive for company, since the lemon, olives and thyme soak right into the fish.

Source: Make It Ahead (2014)

Ina Garten Herb-Roasted Fish

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

330

kcal

Each fillet steams in its own sealed parchment packet with olive oil, lemon, thyme and olives, so it stays moist and soaks up every flavor. Snipping the packet open at the table releases a burst of fragrant steam.

Ingredients

• 4 (12 x 16-inch) pieces of parchment paper
  

• 4 (8-ounce) boneless skin-on fish fillets, such as snapper or cod
  

• Kosher salt and freshly ground black pepper
  

• 4 tablespoons good olive oil
  

• 4 tablespoons freshly squeezed lemon juice (2 lemons)
  

• 8 sprigs fresh thyme
  

• 8 Cerignola or other large green olives with pits
  

• 2 egg whites, lightly beaten
  

Directions

• Preheat the oven: Preheat the oven to 400 degrees. Set out two sheet pans so the packets have room once they are sealed.
• Cut the parchment: Fold each of the 4 pieces of parchment paper in half crosswise and cut it into a large heart shape, like a paper heart cutout. Open each fold flat so you have room to lay the fish on one side.
• Fill the packets: Place each fillet lengthwise just to the right of the fold. Sprinkle each one with 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon olive oil, 1 tablespoon lemon juice and 2 sprigs of thyme. Then tuck 2 olives alongside the fish.
• Seal with egg white: Brush the edges of the entire parchment with the lightly beaten egg whites. Fold the left side over the right so the edges line up, then press them together to seal.
• Fold the edges: Starting at the top of the heart, make overlapping folds in the parchment all the way down to the tail. Fold the last end underneath so the packet stays sealed.
• Bake the packets: Move the packets onto the sheet pans carefully, so the oil and lemon juice don't run out. Bake for exactly 15 minutes.
• Cut open and serve: Set each hot packet on a dinner plate and snip an X in the middle with scissors. Serve right away and let everyone tear open their own packet.

Tools for this recipe

• Reynolds unbleached parchment paper, Nordic Ware half sheet pan, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make herb-roasted fish ahead of time?

Yes, this is a make-ahead recipe. Assemble and seal the packets, then refrigerate them for up to 1 day and bake just before serving. Keep them flat on a sheet pan so the oil and lemon juice stay inside.

What fish works best in parchment packets?

Snapper or cod are the classic choices here, since both are mild and cook evenly in 15 minutes. Any boneless fillet of similar thickness, like halibut or sea bass, should work the same way.

Can I use foil instead of parchment paper?

Foil can work in a pinch, though parchment gives you that gentle steaming and the pretty puffed packet. If you use foil, crimp the edges tightly, and skip the egg white since foil seals on its own.

Should I buy olives with pits or without?

The recipe calls for large green olives with pits, like Cerignola, because they stay firm and flavorful in the heat. Just warn your guests to watch for the pits when they eat.

What is the most common mistake with fish in parchment?

A weak seal is the big one, because steam and liquid escape and the fish dries out. Brush the edges well with egg white, fold in tight overlapping creases, and tuck the final end underneath.