Fish made in Parchment Paper

Here is a recipe from Dr. Mark Hyman’s Blood Sugar Solution Cookbook.  Fish is such a great way to mix up your menus and eat healthy and light!

Parchment paper is a delightful way to steam fish, leaving it soft, tender, flaky, and flavorful.

Serves: 8
Prep time: 5 minutes
Cook time: 25 minutes
Level: Easy

  • 4 (8-ounce) salmon or halibut fillets
  • 3 tablespoons extra-virgin olive oil
  • juice and zest of 1 lemon
  • sea salt and freshly ground pepper
  • 4 medium tomatoes, thinly sliced
  • 1 large orange, thinly sliced
  • 3 scallions (white parts only), finely chopped
  • 8 fresh basil leaves, finely sliced
  • 8 fresh thyme sprigs
  • 1 tablespoon capers, rinsed and drained
  • 1 cup dry white wine, such as Chardonnay
  1. Preheat the oven to 400°F.
  2. Place four 18-inch circles of parchment paper on a work surface and brush them lightly with 1/2 tablespoon of the oil. Fold each circle in half and then unfold it. Lay the fish, skin-side down, next to the crease.
  3. Brush each fillets with 1/2 tablespoon of olive oil, sprinkle with the lemon zest, and season to taste with salt and black pepper.
  4. Lay two slices of tomato and two slices of orange on each piece of fish and brush the lemon juice over the fillets. Top with the scallions, herbs, and capers.
  5. Start to fold the parchment. Your goal is to make a tightly sealed pouch for the fish to steam in. Start by folding the parchment at the line you created earlier so that the two sides of paper meet to form a half circle. Then, starting at the rounded bottom of the half circle, begin to make 1/2-inch folds, sealing each fold as tightly as possible. You should eventually have a half-moon shape with small pleats all around the edge and a little air pocket where the fish is. Before you make the last fold to seal the end of the packet, pour 1/4 cup of wine into the unsealed part of each packet. Make the last folds to seal the fish in, being careful not to spill the wine while doing so.
  6. Brush the top of the parchment lightly with the remaining 1/2 tablespoon oil. This will prevent the paper from completely charring during the cooking. Place the parchment pockets on a baking sheet and slide them into the oven on the top rack. Bake for 10 minutes per inch of thickness of fish.
  7. When done, carefully unwrap or cut the parchment with a knife or scissors. Open carefully, as the escaping steam will be very hot. Serve the fish in its own wrapping or remove and plate each portion.