Fish Cooked in Paper

This recipe is also inspired by The Essential Mediterranean Cookbook. I was craving fish because I wanted something light after a Sunday night meat marathon at Dinosaur Bar-B-Que. The recipe seemed simple and healthy, so I decided to try it. I tried two different fish — the Wild Pacific Dover and Turbot. The former was thin while the latter was meaty and ultimately flakier and tastier.

Try serving this with Baked Eggplant (Aubergine) with Tomato and Mozzarella!

Fish Cooked in Paper

Preparation Time: 20 minutes
Total cooking time: 20 minutes
Yields: 4 servings


  • 4 skinless fish fillets, 200g/6.5oz each (I used wild Pacific dover and turbot, and preferred the latter’s thicker, flakier flesh)
  • 1 leek, white part only, julienned
  • 4 spring onions, julienned
  • 30g (1 oz) butter, softened
  • 1 lemon, cut into 12 very thin slices
  • 2-3 T lemon juice
  • 1 T dill, chopped


Preheat the oven to moderate 350°F. Place each fillet in the centre of a piece of baking paper large enough to enclose the fish. Sprinkle the dill under the fish or on top. Season lightly (I used salt, pepper, garlic salt, lemon flakes).

Bring the paper together and fold over several times. Fold the ends under.

Bake on a baking tray for 20 minutes (the steam will make the paper puff up). Check to see that the fish is cooked (it should be white and flake easily when tested with a fork). Serve as parcels or lift the fish out and pour the juices over.


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