Mediterranean Fish in Parchment
Prep time 10mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 1 pound white fish (halibut or cod), cut into 4 filets
  • 1 can (14.5oz) Muir Glen Diced Tomatoes with No Salt, drained
  • 1/4 cup pitted kalamata olives, halved
  • 2 tablespoons capers
  • 2 garlic cloves, minced
  • 1 shallot, thinly sliced
  • 1 lemon, zested and juiced
  • 1/4 cup dry white wine
  • 2 cups fresh spinach
  • 1 zucchini, cut into ⅛” slices, about 30 sliced total
  • 2 tablespoon salted butter
  • 3 tablespoon extra virgin olive oil, divided
  • Sea Salt, to taste.
  • Cracked Black Pepper, to taste.
  • Fresh dill or parsley, for garnish ⠀


  • Step 1

    Preheat oven to 425 degrees F.

  • Step 2

    Combine diced tomatoes, kalamata olives, capers, minced garlic, shallot, lemon zest and juice and 2 tablespoons extra virgin olive in a bowl. Season with salt and pepper. Stir to combine.

  • Step 3

    Pat fish filets dry with a paper towel. Drizzle ~1 teaspoon olive oil on each and season with salt and cracked black pepper.

  • Step 4

    Cut parchment paper into 4-12” x 16” rectangles and fold them in half. Near the crease, layer spinach and 6-8 zucchini slices and season with olive oil, salt and pepper.

  • Step 5

    Top with fish filet and spoon about ¼ cup of the tomato mixture over the top. Add about 1 tablespoon of white wine over the fish and top with a slice of butter and a few sprigs of fresh herbs. Repeat with remaining 3 fish filets.

  • Step 6

    Working from one side to the other, fold the parchment paper over itself towards the opposite side, either rolling or creasing the paper as you go to create a tight seal. When you get to the opposite side, twist the end up and tuck it underneath.

  • Step 7

    Place on a baking sheet and bake for 15 minutes. Use kitchen shears or a knife to cut through the top of the packet, allowing the steam to release. Serve immediately directly out of the packet.