Easy Ina Garten Fish In Parchment Recipe: Perfect Every Time

Ina Garten’s fish in parchment transforms ordinary seafood into an elegant, foolproof culinary experience that even novice cooks can master with confidence.

Delicate fish nestled within paper-thin parchment creates a steamy, fragrant environment where flavors meld and textures become wonderfully tender.

Moisture locks in naturally during cooking, ensuring each bite remains succulent and perfectly seasoned.

The method preserves nutrients while infusing subtle aromatics that enhance the fish inherent qualities.

You’ll appreciate how minimal ingredients can produce such sophisticated results with remarkable ease.

Simple technique meets restaurant-quality presentation in this streamlined cooking approach.

The enclosed packet keeps everything moist and intensifies every nuanced flavor profile: bon appétit!

How to Store Ina Garten’s Fish in Parchment

• Vacuum Sealing: Protect delicate fish flavors by using a vacuum sealer immediately after cooking. Remove all air pockets to prevent moisture loss and maintain the fish's original taste and texture.
• Separate Storage Layers: Create a strategic barrier between fish portions using parchment paper or food-grade plastic wrap. Stack pieces gently to prevent crushing or damaging the delicate protein. This technique helps preserve individual serving integrity and prevents flavor transfer.
• Cold Storage Strategy: Place fish in the coldest part of your refrigerator, typically the back bottom shelf. Use a shallow, glass container with a tight-fitting lid to minimize air exposure. Consume within 48 hours for optimal taste and food safety, ensuring maximum freshness and preventing potential bacterial growth.

Creative Twists on Ina Garten’s Fish in Parchment

• Mediterranean Herb Fusion: Swap thyme with a blend of fresh rosemary, oregano, and dill for a robust Mediterranean-inspired flavor profile. Add chopped sun-dried tomatoes and crumbled feta cheese for extra complexity.
• Spicy Asian Seafood Wrap: Replace olives with sliced ginger, green onions, and julienned carrots. Drizzle with sesame oil and soy sauce instead of olive oil. Sprinkle red pepper flakes for a subtle kick of heat.
• Citrus Tropical Infusion: Use orange and lime juice instead of lemon. Add thin slices of fresh mango and a sprinkle of coconut flakes. Include a small piece of fresh cilantro to enhance the tropical essence of the dish.
• Provencal Olive Elegance: Include chopped kalamata olives and fresh lavender instead of green olives. Add a splash of white wine and include thinly sliced leeks alongside the fish for a classic French countryside feel.

Ina Garten’s Fish in Parchment: A Fresh and Healthy Meal

Culinary magic unfolds with Ina Garten’s fish in parchment, a simple yet elegant dish that transports Mediterranean flavors directly to your plate.

Sea-kissed fillets nestle within delicate paper parcels, promising an aromatic experience that celebrates fresh ingredients and minimal preparation.

Herbal whispers of thyme mingle with briny olives, creating a harmonious symphony of taste that feels both sophisticated and approachable.

Lemon’s bright acidity cuts through the fish’s richness, ensuring each bite remains light and refreshing.

With a few ingredients, this recipe becomes your secret weapon for impressive, foolproof dining.

Why Ina Garten’s Fish in Parchment is a Light and Flavorful Delight

• Unlock Effortless Cooking: This fish recipe transforms complicated cooking into a simple, foolproof method that lets anyone become a kitchen hero without stress or complex techniques.
• Burst of Fresh Mediterranean Flavors: The combination of thyme, green olives, lemon juice, and olive oil creates a vibrant, light taste profile that transports your taste buds to a sunny coastal kitchen with each bite.
• Steam-Sealed Moisture Magic: The parchment paper technique locks in all the natural juices, ensuring the fish remains incredibly tender, succulent, and perfectly cooked without drying out or losing any delicate flavors.
• Zero-Cleanup Culinary Elegance: Serving directly in the parchment paper means minimal dishes, maximum convenience, and a beautifully rustic presentation that looks sophisticated yet requires minimal effort from the cook.

Ingredients for Ina Garten’s Fish in Parchment

Main Ingredients:

• Fish Fillet: A delicate protein that becomes tender and flaky when baked with herbs and seasonings. Choose fresh, high-quality white fish like halibut or sea bass for best results.
• Egg: Helps seal the parchment package and create a golden-brown finish when brushed on the edges.

• Kosher Salt: Provides essential seasoning and helps draw out the fish's natural flavors. Use a light hand when salting.
• Black Pepper: Freshly ground pepper adds a subtle warmth and depth to the fish's taste.
• Lemon Juice: Brings bright, citrusy acidity that complements the fish and adds moisture.
• Olive Oil: Adds richness and helps prevent the fish from drying out during cooking.

• Fresh Thyme: Provides a delicate herbal aroma that infuses the fish during baking. Use fresh sprigs for the most intense flavor.
• Green Olives: Adds a briny, salty punch to the dish. Whole olives with pits provide extra flavor complexity.
• Water: Used to thin the egg wash and help create a perfect seal on the parchment package.
• Parchment Paper: Not an ingredient, but crucial for creating the steaming environment that keeps the fish moist and tender.

Step-by-Step Guide to Ina Garten’s Fish in Parchment

Step 1: Prepare The Oven

Crank up your oven to a toasty 400°F (200°C). Slide the oven rack right in the middle to ensure your fish cooks evenly without any burnt edges.

Step 2: Create The Fish Base

• Fresh lemon juice
• Extra virgin olive oil

Make sure to coat the fish evenly for maximum flavor punch.

Step 3: Layer With Aromatic Touches

Lovingly place a fragrant sprig of thyme directly on top of the seasoned fish. Nestle 2 whole green olives (with pits) beside the fillet to infuse extra taste during cooking.

Step 4: Seal The Flavor Package

• 1 extra-large egg
• Water

Use a pastry brush to paint the egg wash around the parchment paper’s edges. Carefully fold the paper over the fish, matching the edges precisely. Crimp and fold the edges to create an airtight seal that will trap all those delicious steam and flavors inside.

Step 5: Bake To Perfection

Transfer the parchment package onto a baking sheet for stable cooking. Slide into the preheated oven. Bake for 12 to 15 minutes until the fish turns beautifully opaque and is cooked through. Caution: The steam inside will be super hot when you open the package!

Step 6: Serve And Enjoy

Present the fish directly in its parchment wrapper for a rustic, restaurant-style presentation.

Pro Tips for Perfect Ina Garten’s Fish in Parchment

• Seal Strategically: Create tight, yet spacious parchment packets that allow steam to circulate without compressing delicate fish fillets.
• Select Slim Swimmers: Choose thin, quick-cooking fish varieties like sole or flounder to guarantee tender, perfectly cooked seafood.
• Veggie Companions Matter: Slice zucchini, bell peppers, or cherry tomatoes thinly to cook harmoniously with fish, transforming a simple protein into a complete, vibrant meal.
• Flake and Verify: Test fish doneness by gently pressing with a fork – when it separates easily and appears completely opaque, your seafood is perfectly prepared.
• Temperature Tells All: Aim for an internal fish temperature of 145°F, which ensures safety without sacrificing moisture and tenderness.

Ina Garten Fish In Parchment Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

• Total Time: 25 minutes
• Yield: 2 1x

Print Recipe

Pin Recipe

Description

Mediterranean-inspired fish in parchment showcases delicate white fish nestled with herbed vegetables and zesty lemon. Elegant French technique meets Mediterranean flavors, delivering a simple yet sophisticated dinner ready in under 30 minutes that will delight you with its fresh, aromatic profile.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 8 ounces (226 grams) boneless fish fillet (snapper or cod)
• 1 extra-large egg
• 2 Cerignola or other large green olives with pits
• 1 large sprig of fresh thyme

Seasonings:

• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Liquids and Oils:

• 1 tablespoon (15 milliliters) freshly squeezed lemon juice
• 1 tablespoon (15 milliliters) good olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the cooking environment by heating the oven to 400°F (200°C), ensuring the rack is positioned in the center for uniform cooking.
2. Arrange a parchment paper sheet on the countertop and center the fish fillet precisely. Generously season the fish with kosher salt and freshly ground black pepper, then enhance its flavor by drizzling fresh lemon juice and olive oil across the surface.
3. Elevate the fish’s aromatic profile by placing a delicate thyme sprig directly on top of the seasoned fillet. Position two whole green olives alongside the fish to introduce a rich, briny undertone during the cooking process.
4. Create a sealing mixture by whisking an extra-large egg with 1 tablespoon of water. Using a pastry brush, carefully apply the egg wash around the parchment paper’s edges. Gently fold the paper over the fish, aligning the edges meticulously and crimping to create an airtight seal that will trap steam and moisture.
5. Transfer the parchment-wrapped fish package onto a baking sheet for stability. Slide the sheet into the preheated oven and bake for 12 to 15 minutes, monitoring until the fish turns completely opaque and reaches optimal doneness.
6. Carefully open the parchment package, being mindful of the escaping hot steam. Present the fish directly on the parchment for a rustic, elegant serving style, ensuring immediate consumption while the flavors remain vibrant and the texture is perfectly moist.

Notes

• Cooking en papillote is like creating a flavor-packed surprise gift for your taste buds.
• Fresh herbs elevate the fish from ordinary to extraordinary with minimal kitchen effort.
• Green olives add unexpected briny pops that dance alongside the delicate seafood.
• Parchment paper acts as a magical moisture-sealing envelope trapping incredible flavors inside.
• Extra-virgin olive oil provides a silky base that prevents sticking and adds subtle richness.
• Lemon juice introduces a bright, zesty freshness that cuts through the fish’s natural richness.

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

Nutrition

• Serving Size: 2
• Calories: 360 kcal
• Sugar: 0 g
• Sodium: 580 mg
• Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 185 mg