Reprinted with permission from Charlotte Fashion Plate
Want a super delicious and healthy meal in less than 30 minutes? My Baked Fish in Parchment Paper is it! My favorite part is releasing the steam from the packet and smelling all of that goodness. I used NC Red Snapper for this recipe, but you can use any flaky white fish, or even salmon. Local to Charlotte? Head on over to The Carolina Meat & Fish Co. for the freshest fish and seafood! They can also ship to you direct anywhere in the country!
Heat oven to 400 degrees. Rub about a tablespoon of olive oil on the top of the fish. Season with kosher salt and pepper. Tear off a large piece of parchment paper. Place the asparagus spears on the parchment. Dot with olive oil and season with salt and pepper. Place fish…skin side down…on top of asparagus.
Squeeze the juice of one-half of the lemon and orange on top of the fish. Add the garlic slices. Layer the sliced lemon and orange. Top with the fresh thyme and cherry tomatoes. Drizzle on just a touch more olive oil, salt and pepper.
The key to get a good steam is to wrap the fish in the paper very tightly…make sure there are no openings. I typically like to bring the top together first then wrap the side edges. Place on baking pan. This filet was about a pound and a half…it took about 22 minutes to finish. Decrease the baking time for a smaller filet. If you are unsure about whether or not the fish is fully-cooked, go ahead and peek…just a little! Be sure to wrap back up immediately if you need to steam longer.
I served mine with a side of sautéed spinach and jasmine rice. Be sure to pour this incredible sauce on top of the fish when serving. ENJOY!