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PARCHMENT ROASTED LEMON-HERB FISH

Recipe 32 - 🍴This is a simple and delicious way to prepare any delicate white fish: haddock, pollock, snapper, or cod.

🥗 Pair with a salad and sweet potatoes for a complete meal.

✅ If possible, purchase wild-caught fish at the fish counter. Ask the fishmonger which is the freshest. :)

What You'll Need‍

Serves 4 people

  • 4 x 6-8 oz boneless whitefish fillet (cod, haddock, pollock, etc.)
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 lemon, juiced
  • 2 tbsp olive oil
  • 4 cloves garlic, thinly sliced
  • 4 sprigs fresh rosemary, thyme, or a combination
  • Large egg

What To Do

Preheat your oven to 400 degrees. Place the fish fillet(s) on individual pieces of parchment paper (large enough to envelop them).

Sprinkle the fish with salt and pepper and drizzle the lemon and olive oil over the top of it. Place the garlic and herbs on top of the fish.

In a small bowl, create an egg wash by beating together the egg with 1 tbsp water.  Brush the egg wash around the edges of the parchment paper and fold the paper up and around each fillet to create separate packets, sealing together at the egg-washed edges.

Place packets on a sheet pan(s) and roast for 12-15 minutes, until the fish is cooked through. Serve hot in the parchment paper. So light, healthy, AND delicious!

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