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Greek Fish en Papillote Recipe

This Greek Fish en Papillote recipe features flaky white fish baked in parchment paper with lemon, cherry tomatoes, Kalamata olives, red onion, oregano, and extra virgin olive oil. Ready in just 20 minutes, it's a healthy Mediterranean dinner that's packed with fresh flavor and incredibly easy to make.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Greece
Keyword: fish
Servings: 2
Calories: 340kcal

Equipment

  • 1 Parchment paper
  • 1 Baking sheet
  • 1 Baking dish
  • 1 Chef's Knife
  • 1 Cutting board
  • 1 Measuring spoons

Ingredients

  • 2 6-ounce firm white fish fillets (cod, snapper, tilapia, or halibut)
  • 1 lemon thinly sliced
  • 2 tsp Greek seasoning
  • 1 small red onion thinly sliced
  • ½ cup cherry tomatoes halved
  • ½ cup Kalamata olives pitted and halved
  • 4 sprigs fresh oregano
  • 2 tbsp extra virgin olive oil

Instructions

  • Preheat the oven to 375°F (190°C).
  • Cut two large sheets of parchment paper and fold each in half to create a crease before opening them.
  • Divide the sliced red onion between the parchment sheets, placing it on one half of each sheet while leaving space around the edges.
  • Place one fish fillet on top of the onions. Sprinkle each fillet with 1 teaspoon of Greek seasoning and drizzle with olive oil.
  • Arrange the lemon slices over the fish, then scatter the cherry tomatoes and Kalamata olives around each fillet. Top with fresh oregano sprigs.
  • Fold the parchment paper over the fish and tightly crimp the edges to completely seal each packet.
  • Place the packets on a baking sheet and bake for 8–12 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  • Carefully transfer each unopened packet to a serving plate. Open the parchment at the table to release the fragrant steam and serve immediately.

Notes

  • Cod, snapper, halibut, haddock, sea bass, and tilapia all work well.
  • Don't overfill the packets or the fish may cook unevenly.
  • Seal the parchment tightly to trap steam and keep the fish moist.
  • Fresh oregano can be replaced with thyme, parsley, or dill.
  • Finish with a squeeze of fresh lemon juice before serving for extra brightness.