Fish in Parchment with Citrus Reduction

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
  • Nutrition Info
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2 lemons

2 limes

6 fish fillets or steaks, preferably grouper

3 teaspoons chopped fresh flat-leaf parsley

1 clove garlic, minced

3 teaspoons olive oil

Salt and ground pepper

1 teaspoon sherry vinegar

1 teaspoon honey 


Special equipment:
6 parchment paper squares, large enough to fold into a package around the fillets
  1. Preheat the oven to 425 degrees F. 
  2. Zest half a lemon. Juice the lemon and 1 lime. Slice the remaining lemon and lime into very thin slices. 
  3. Place a few lemon and lime slices in the center of each parchment square. Place a fish fillet on top. (The citrus will help to keep the fish from burning on the bottom.) 
  4. In a bowl, whisk together the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and 1 teaspoon each lemon and lime juices, and drizzle over the fish. Top each piece of fish with a few slices of lemon and lime. Tightly fold the parchment paper into packages and make sure they are sealed well. 
  5. Put the packages on a baking sheet and bake for 10 to 12 minutes, depending on the thickness of the fish. Put the remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by half, stirring frequently. Add the sherry vinegar, honey and 1 teaspoon salt. 
  6. Mix the parsley, garlic and lemon zest together with a slight pinch of salt and pepper for the garnish. 
  7. Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets and drizzle the fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.
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