- 4-5 ounce portions of fresh fish fillets of your choice
- Butter or extra virgin olive oil
- Salt and pepper to taste
- Fresh slices of lemon or orange
For each portion, place a fillet onto the center of a foil sheet cut large enough to wrap and seal the fillet tightly.
Top the filet with a pat of butter or a drizzle of olive oil.
Season with salt and pepper.
Top each fillet with a slice or two of lemon.
Seal each foil packet tightly.
Bake in a 400 F degree oven for 15 minutes. (Note: time may vary based on the thickness of the fish fillet.)
Remove the packets from the oven, and carefully open them away from you to avoid a steam burn. Serve immediately and enjoy!
How to Bake Fish
The best part of cooking fish in parchment is that it’s completely hands-off, so you can relax while your dinner cooks.
- Preheat your oven to 400 degrees F.
- Cut a large piece of parchment paper into a heart shape. Layer your ingredients on one side of your “heart”: a fillet or two of fish, vegetables, seasonings, etc.
- Fold the other side over, then close it up by making small repeating folds.
- Place it on a cookie sheet.
- Bake for anywhere from 10–25 minutes (see below for cooking times).
How Long to Bake Fish
Cooking time depends on whether you’re cooking fresh or frozen fish.
Here are the general cooking times for different types of fish:
- Thin fillets (sole, trout, flounder): 10 minutes fresh, 12–13 minutes frozen
- Thick fillets (salmon, cod, sea bass): 15 minutes fresh, 18–20 minutes frozen
- Steak cuts (tuna, swordfish): 20 minutes fresh, 22–25 minutes frozen
A 400-degree oven is a safe temperature for all types of fish because it’s hot enough to cook quickly but not quite sizzling enough to burn the parchment paper.
You can check to see if your fish is done without opening the packet: Just press a finger quickly into the fish, through the wrapping. (Be careful if you’re using foil — it will be hot!)
It should feel firm and slightly springy. If it feels very soft, you’ve probably got a few minutes of cooking time left.
Add Your Vegetables
The world is your oyster when it comes to adding veggies, but you’ll want to choose ones that will cook at the same speed as the fish or they may end up crunchy or mushy.
Here are a few suggestions for guidance:
- For thin fillets: Julienne peppers, slice mushrooms, or cut broccoli into tiny florets.
- For thick fillets: Use quartered mushrooms, ¼-inch-thick slices of zucchini, or small knobs of cauliflower.
- For steak cuts: Keep broccoli in full florets, bell peppers in large square chunks, and carrots in ¼-inch-wide segments.