About this recipe

Tender, flaky fish fillets steamed to perfection inside parchment paper parcels with bright vegetables, fresh herbs, lemon, and a splash of white wine. This classic French technique locks in moisture and flavor while keeping the dish light, healthy, and virtually hands-off — perfect for a wholesome weeknight dinner.

Instructions

1. 1

   Preheat your oven to ![400°F]. Cut four large sheets of parchment paper, each about 15 inches long. Fold each sheet in half to create a crease, then open them back up flat on a baking sheet.

2. 2

   Divide the sliced zucchini and red bell pepper evenly among the four parchment paper sheets, placing the vegetables on one half of each sheet near the crease. Drizzle each pile with a little extra virgin olive oil and season lightly with fine sea salt and black pepper.

3. 3

   Lay one white fish fillets on top of each vegetable bed. Drizzle each fillet with the remaining extra virgin olive oil, then top with sliced garlic, 2–3 lemon rounds, a tablespoon of white wine, fresh parsley, and a sprig of thyme if using. Season the fish with the remaining fine sea salt and black pepper.

4. 4

   Fold the empty half of the parchment paper over the fish. Starting at one corner, make small overlapping folds along the open edge to seal the parcel tightly, ending with a twist or tuck at the last corner. Repeat for all four parcels and place them on the baking sheet.

5. 5

   Bake in the preheated oven for 15–18 minutes, until the parchment paper is puffed and lightly golden. The fish is done when it flakes easily with a fork (%[internal temp 145°F]). Carefully transfer each parcel to a plate — the steam inside is very hot — and let guests open their own parcels at the table for a dramatic presentation.