Elegant Ina Garten Fish in Parchment Recipe

Ina Garten’s fish in parchment elevates seafood from mundane to magnificent with zero culinary stress.

Sealed within gossamer parchment, delicate fillets dance with vibrant herbs and zesty seasonings.

Steamy packets transform ordinary ingredients into extraordinary dining moments that sparkle with elegance.

Cooking becomes effortless as moisture locks in, creating tender, flavor-packed bites that sing with sophistication.

Each parcel reveals a symphony of tastes, releasing aromatic whispers when gently opened at the table.

The technique guarantees restaurant-worthy results without complicated techniques or mountains of dishes.

Simplicity meets culinary magic in this foolproof method that turns home cooks into kitchen heroes.

Let’s unwrap a meal that promises pure deliciousness and zero kitchen anxiety!

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 355 kcal

Servings: 1

Ingredients in Ina Garten’s Fish in Parchment Recipe

• Fish Fillet: Select fresh, firm white fish like cod or halibut with minimal odor and shiny appearance.
• Kosher Salt: Choose coarse-grained salt for balanced seasoning and better texture.
• Black Pepper: Opt for whole peppercorns and grind fresh for vibrant, intense flavor.

• Lemon Juice: Pick bright, firm lemons with smooth skin for maximum zesty brightness.
• Extra Virgin Olive Oil: Select cold-pressed, high-quality oil with rich, fruity undertones.

• Thyme: Choose fresh sprigs with deep green color and strong herbal fragrance.
• Green Olives: Select plump, firm olives with rich, briny character.

• Egg: Pick extra-large, fresh eggs with bright, firm yolks.
• Water: Use clean, filtered water for best results.

Tools for Easy Fish in Parchment (Ina Garten Edition)

• Oven: Preheated to 400°F (200°C) for even cooking.
• Baking sheet: Provides stable surface for cooking parchment-wrapped fish.
• Parchment paper: Creates a sealed, flavor-trapping cooking package.
• Small bowl: For mixing egg wash.
• Pastry brush: Helps apply egg wash around parchment edges.
• Knife: For seasoning and preparing ingredients.
• Measuring spoons: Ensures precise salt and pepper amounts.
• Thyme sprig: Adds aromatic touch to the fish.

Simple Steps for Ina Garten’s Wrapped Fish Dinner

• Fire Up the Oven Prepare a cozy cooking environment by heating the oven to 400°F and positioning the rack in the center for even cooking.
• Create a Flavor Canvas Lay out parchment paper and place the fish fillet in the middle. Season with salt and pepper, then drizzle fresh lemon juice and olive oil across the surface to wake up the fish's natural flavors.
• Build Aromatic Layers Scatter a sprig of thyme and nestle green olives next to the fish, letting these ingredients whisper their essence into the delicate protein.
• Craft a Flavor Seal Brush egg wash around the parchment paper's edges, then carefully fold and crimp the paper into a tight package that will lock in all the mouth-watering juices and steam.
• Bake to Delicious Perfection Slide the parchment package onto a baking sheet and let it dance in the oven for 12-15 minutes. The fish will transform into a tender, opaque masterpiece bursting with trapped flavors. Watch out for the steamy reveal when opening the package!

Planning Ahead with Fish in Parchment: Storage Tips

• Meal Planning & Storage Advice
• Refrigerate Wisely: Store leftover fish in an airtight container within 2 hours of cooking. Consume refrigerated fish within 1-2 days for optimal freshness and safety.
• Freeze with Care: Wrap cooled fish tightly in plastic wrap, then place in a freezer-safe bag. Frozen fish maintains quality for up to 3 months when sealed properly.
• Reheat Gently: Warm leftover fish in the oven at 275°F (135°C) for 10-15 minutes to prevent drying. Avoid microwave reheating to preserve delicate texture and flavor.
• Prep Ahead Strategy: Assemble the parchment-wrapped fish up to 24 hours before cooking. Keep sealed in the refrigerator until ready to bake, ensuring maximum flavor and convenience.

Tips for Flavorful Fish in Parchment from Ina

Experiment with different types of fish like salmon, cod, or halibut to match your taste preferences and nutritional needs.

Sprinkle red pepper flakes or add a dash of cayenne to give your fish a zesty kick that will wake up your taste buds and add extra excitement to the dish.

Swap thyme for fresh rosemary, dill, or parsley to create unique flavor profiles that transform the entire meal with minimal effort and maximum impact.

Assemble the parchment packets in advance and store them in the refrigerator for up to 24 hours, making weeknight dinners a breeze and reducing last-minute cooking stress.

Serving Ideas for Ina Garten’s Light Fish Recipe

• Serve with Citrus Zest: Sprinkle fresh lemon or orange zest over the cooked fish to brighten the delicate flavors and add a vibrant, tangy dimension to each bite.
• Pair with Herbed Quinoa: Create a light, nutritious side of quinoa mixed with chopped fresh parsley, dill, and a touch of olive oil to complement the fish's delicate texture.
• Wine Companion Selection: Choose a crisp, light white wine like Sauvignon Blanc or Pinot Grigio that will enhance the fish's subtle flavors without overpowering the delicate protein.
• Garnish with Fresh Herbs: Top the fish with a handful of fresh chopped chives, parsley, or dill to add a pop of color and provide an extra layer of fresh, aromatic taste.

Elegant Fish In Parchment Recipe

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4.5 from 20 reviews

• Total Time: 25 minutes
• Yield: 1 1x

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Description

Ina Garten’s delightful fish in parchment recipe blends Mediterranean flavors with elegant simplicity. Clean ingredients and precise technique produce a succulent seafood dish perfect for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

• 8 oz (226 g) boneless fish fillet (snapper or cod)
• 1 extra-large egg
• 2 Cerignola or other large green olives with pits
• 1 large sprig fresh thyme
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1 tbsp (15 ml) good olive oil
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper

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Instructions

1. Preheat Preparation: Position the oven rack in the center and warm the oven to a precise 400°F (200°C), creating an ideal cooking environment for delicate fish.
2. Fish Seasoning: Center the fish fillet on a parchment paper sheet, generously seasoning with kosher salt, black pepper, fresh lemon juice, and olive oil to enhance its natural flavors. Delicately place a sprig of thyme and two green olives alongside the fillet to introduce complex aromatic notes.
3. Parchment Sealing: Craft an egg wash by whisking an extra-large egg with water. Meticulously brush the mixture around the parchment edges, then fold and crimp the paper to create an hermetic seal that will preserve moisture and infuse the fish with concentrated flavors.
4. Baking Process: Transfer the sealed parchment package onto a baking sheet and slide into the preheated oven. Bake for 12-15 minutes, monitoring until the fish transforms to a completely opaque state and reaches optimal tenderness.
5. Serving Technique: Unveil the parchment package with caution, allowing the aromatic steam to escape. Present the fish directly on the parchment, embracing a rustic serving style that maintains the dish’s vibrant flavors and succulent texture.

Notes

• Seal Skillfully: Crimp parchment edges tightly to lock in moisture and create a perfect steam pocket for tender, flavorful fish.
• Timing is Crucial: Check fish at 12 minutes to prevent overcooking, ensuring a delicate, flaky texture that melts in your mouth.
• Season Strategically: Use fresh lemon juice and high-quality olive oil to enhance natural fish flavors without overwhelming the delicate protein.
• Temperature Matters: Center oven rack guarantees even heat distribution, preventing hot spots that could dry out or unevenly cook the fish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 355
• Sugar: 0 g
• Sodium: 603 mg
• Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 21 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 186 mg