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I just love steaming fish in parchment paper during the Summer months. It’s such an elegant yet simple meal, and the packaging creates a Pinterest-worthy packet that makes a big impression on any dinner guests you may have! A beautifully seasoned piece of fish is so healthy, and the way this is prepared really brings out the flavor of the fresh herbs. Even Marlowe gobbles this down when I make it for dinner! Make the packages for this Herb-Steamed Fish dish in the morning, or even the night before, and toss them in the oven for a quick and easy meal. Serve alongside a crusty loaf of bread to soak up the yummy sauce and pair with a crisp and ice-cold bottle of White Wine!
To Make The Parchment Packet
- Roll of Parchment Paper
Rip off a long piece of parchment paper, and fold in half. You are going to cut half of a heart shape on the side where the paper is folded. Starting with the point at the bottom, slowly and carefully cut away from the fold in to a curved line that ends in a slight dip towards the folded side. Unfold to find your parchment heart! You are going to place your fish and accompaniments in the middle of one side of this heart.
Ingredients (Makes 2 packets)
- 1 large piece of white sturdy fish, no more than 1 1/4 inch thick, cut in half (I used Cod, but Sole would also work well)
- 1/4 onion, thinly sliced in to strips
- 2 cloves garlic, sliced thin
- 4 very thin sliced rounds of lemon
- 1 bay leaf, torn in to two halves
- 6 sprigs fresh Thyme
- 2 large sprigs fresh Tarragon
- Kosher Salt and Freshly ground black pepper
- 2 Tablespoons water
- 2 Tablespoons White Wine
- 2 pats of Butter (I use Earth Balance for dairy-free)
- 1/2 cup raw Broccoli slaw (optional)
Preheat over to 400 degrees, with rack in the center. Once you have your parchment paper prepared (see above), begin by placing one half of the fish in the center of one side of the parchment heart. Season well with salt and pepper. Place half of the onions and one sliced clove of garlic over the top of the fish, and follow with two of the slices of lemon. Place half the herbs (and half of the bay leaf) on top of the lemon slices. Top with one pat of butter.
Close the packet by folding the heart in half and carefully folding the edge in to a crimp, as you would with a pie. Start on the rounded edge closest to the fold. Work your way around the edge of the heart, and stop about two inches from the bottom. Tilting the little open “spout” slightly up in the air, pour One Tablespoon of water and One Tablespoon of wine in to the opening, and then twist the bottom firmly closed. Repeat with your other serving of fish to make a second parchment packet. Lay the packets on a baking sheet, and place on the middle rack of the oven. Bake for approximately 10 minutes. Remove from oven and carefully cut the packet open. Serve hot!