058 / 100 · Fish, Pork, and Sunday Suppers

Lemon-Herb Fish Parcels with Zucchini

4 fish parcels Active 20 min Total 40 min

A folded parchment parcel turns a small amount of olive oil and lemon into a fragrant cooking environment for fish. Thin zucchini slices form a cushion underneath each fillet, softening in the same gentle steam. Opening the parcels at the table releases the parsley-and-lemon aroma and keeps the juices contained until the last moment. Use boneless white fish of similar thickness and cut the vegetables thinly, because they have only the short fish-cooking time to become tender. The paper should be parchment rated for the oven temperature, never wax paper.

Jump to the ingredients

An opened parchment parcel with white fish, zucchini, lemon rounds, and parsley.

Leave room for steam

The parcel needs a generous border around the food so the folds can hold. Make small overlapping pleats, working around the edge, and twist the final corner closed. There should be a little air space above the fish rather than a tight paper wrapping. If your folding is imperfect, put a second parchment sheet underneath to catch any escaping juices on the baking tray.

Open carefully and check

A puffed parcel is not a reliable doneness test. Open one carefully away from your face and hands, then check the thickest center of the fish with a thermometer. It must reach 145°F. Reseal and return to the oven if needed. At serving time, transfer each parcel to a plate and cut an opening in the top, leaving a rim of paper to hold the lemony cooking juices around the fish.

Ingredients

  • 2 small zucchini (about 12 oz / 340 g), cut into 1/8-inch half-moons
  • 4 boneless white fish fillets such as cod or haddock, about 6 oz (170 g) each
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1 lemon, cut into 8 thin rounds with seeds removed
  • 2 green onions, thinly sliced
  • 3 tablespoons chopped flat-leaf parsley

Set out

Large rimmed baking sheet, Oven-safe parchment paper, Scissors, Instant-read thermometer

Allergens

Fish (cod or haddock). Check ingredient labels and substitutions.

Make it

  1. Heat the oven to 400°F (200°C). Cut four parchment sheets about 15 by 18 inches. Fold each in half, then open on the work surface.
  2. Toss the zucchini with 1 tablespoon oil and 1/4 teaspoon salt. Divide it among the sheets, placing each pile on one side of the crease and leaving a wide border.
  3. Pat the fish dry and place one fillet over each zucchini pile. Drizzle with the remaining oil and season with the remaining 1/2 teaspoon salt. Top each with 2 lemon rounds, a quarter of the green onions, and a quarter of the parsley.
  4. Fold the paper over the fish. Starting at one corner, make small overlapping folds around the open edges to seal each parcel, leaving room for steam. Set on the baking sheet.
  5. Bake for 14–18 minutes, depending on thickness. Carefully open one parcel away from your face and check that the thickest fish reaches 145°F (63°C). Return any undercooked parcels to the oven for a few minutes.
  6. Transfer each parcel to a plate. Open the top carefully to release steam and serve with the vegetables and juices inside.

A useful detail

Thinly sliced zucchini is essential. Thick chunks may still be firm by the time the fish is cooked.

Make it your own

  • Replace half the zucchini with very thinly sliced fennel.
  • Use dill instead of parsley for a different herb aroma.

Keep it well

Remove leftovers from the paper and refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C). Keep at 40°F (4°C) or colder for up to 2 days. Reheat to 165°F (74°C).