How to make it

  • Position a rack in the middle of an oven and preheat to 425 degrees F. Cut a piece of parchment (baking) paper or aluminum foil that will enclose the fish fillet comfortably.
  • Lay the sheet of parchment or foil on a flat surface. Brush an area in the center, about the size of the fish, with olive oil. Sprinkle with half of the garlic slices and top with 1 or 2 rosemary sprigs. Lay the fish on top and brush the top of the fish with olive oil. Sprinkle with remaining garlic slices and top with 1 or 2 more rosemary sprigs. Sprinkle to taste with salt and pepper.
  • Enclose the fish in the parchment or foil by folding in the sides and the folding the edges together, sealing well.
  • Place the packet on the baking sheet.
  • Bake until the flesh is opaque throughout when pierced with the tip of a knife. 15-20 minutes depending on the thickness of the fish. Plan on about 10 minutes per inch at the thickest part of the fish; do not overcook.
  • Remove the packet from the oven, then open it up and carefully transfer the fish to a warmed serving platter.
  • Top with capers and parsley. Arrange lemon wedges and rosemary sprigs around the fish. Spoon the juice from the packet over the fish and serve.

People Who Like This Dish 1
Reviews & Comments 2

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  • irishiz 10 years ago
    Love cooking in parchment! Capers, rosemary, and garlic - gotta be good!
    Was this review helpful? Yes Flag
    " It was excellent "
    sday5 ate it and said...
    This sounds very nice. I am going to try this with talipia. Olive Garden has talipia and veggies in parchment bag. It is one of my husbands favorite.
    Was this review helpful? Yes Flag

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