There is no easier way to prepare fish at home than baking it in parchment. The fish cooks perfectly every time, the presentation is fun, clean up is a breeze, and you can even prep the packages in advance (up to 4 hours, keep refrigerated and bring to room temperature 30 minutes before baking).
I have two present fish variations: this one with thinly sliced potatoes and salty oil-cured olives, and another that uses orange, kale, and fennel, both are family favorites. White fish works best, I like using wild cod or halibut.
When you’re assembling the parchment packages, it’s easy to customize—no olives here, kid sized portion there; keep things straight by writing everyone’s name with a pencil on the outside, like this:
from the RiPE archives, 2014; main photo by Samantha Lord, published in Edible Bozeman, Spring 2022, “Parchment-Baked Cod, Two Ways”
Present Fish with Potatoes and Olives
Ingredients
For each packet:
- one 6-ounce white fish fillet skin removed
- 1 or 2 locally grown new potatoes, thinly sliced or go with a medium Yukon Gold which will yield enough slices for 4 packets
- fresh oregano leaves
- 1 lemon, thinly sliced into rounds one lemon will yield enough slices for 4 packets
- a few oil-cured black olives or Kalamata, sliced if large
- sea salt
- olive oil for potatoes and for drizzling
Instructions
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Preheat oven to 425° F. For each packet, cut a large piece of parchment paper into a 16-inch diameter heart by folding each piece in half and using scissors to cut half a heart. Unfold and set aside.
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In medium bowl, toss together the potato slices with a tablespoon of olive oil, the oregano leaves, and a couple pinches of salt.
Open the parchment hearts and just off-center, arrange a thin layer of slightly overlapping potato slices to make a base for one piece of fish.
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Place a piece of fish on top of the potato slices, top with: two slices of lemon, a few olives, a pinch or two of sea salt, and a drizzle of olive oil. Sprinkle on any remaining oregano leaves from the potato bowl.
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Seal the packages:
Wash and dry your hands so that you can seal the hearts clean and tight with little folds. Start at the rounded top of the heart and fold over the edge twice and crimp with your fingernail against work surface. Move down and make another fold about every 1–1½ inches, each double-fold overlapping the last, all the way around the edge of each heart and finish by twisting the end at the point.
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Place packets on a rimmed sheet pan. Bake for 20 minutes or until packets are slightly brown and puffed. Remove from oven and let stand 5 minutes. Serve packages directly on plates so each person can cut theirs open at the table.
