Ingredients
For each serving:
- 8 ounces boneless fish fillet, such as snapper or cod
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon good olive oil
- 1 large sprig fresh thyme
- 2 Ceregnola or other large green olives with pits
- Extra-large egg
Directions
Preheat the oven to 400 degrees.
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.
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By kris10gmu_4727633
Reston, VA
on May 02, 2013
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Very yummy! I didn't have Thyme so used Parsley and came out great. Very simple, fresh and delicious!
By elisedag
on March 31, 2013
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I love, love this recipe. So delicious and yet simple to make. I've never used the olives since they are hard to get in my area. I do add 2 slices of lemon on top of the fish when I have people over to make it more colorful and "chic". I enjoy this so much I've made it numerous times for myself (only 1 fillet and don't even use the egg wash not to waste one egg just for me. I use a little of water and it works perfectly well. I don't know why others have experienced problems with the wrapping of the wax paper. Just keep on practicing, you'll get it!
By cdblount1970_10...
Augusta, GA
on March 30, 2013
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First time wrapping fish in parchment paper and it came out soooo good! I used tilapia, it's what I had on hand and the fish was cooked perfectly!
Read all 34 reviews