Okay, I’m making good on my promise to come back from my trip and share Greek recipes with you! Consider this the first of many: Greek Fish en Papillote!
Let me tell you why I’m so excited to share this recipe with you.
- It is inspired by Greek flavors, which I’m currently obsessed with since we just got back from our trip to Greece and Turkey.
- It is healthy and done in just 20 minutes. Who doesn’t need more meals like that in their dinner rotation?
- It is a packet cooking recipe! This is one my favorite ways to cook (especially when I’m camping!).
- It is pretty and fun to serve to company. The fish just looks so impressive when they open up the little packets!
- It’s, like, super yummy.
Oddly enough, I developed this recipe *before* we went to Greece. I think I was just super excited about all of the wonderful food we were going to eat and couldn’t wait any longer to start enjoying the Mediterranean-style cuisine.
I really should have just waited, because by the time we got back from Greece I was feeling a little bit tired of this kind of food. You can tell by my recipes that I like to eat a wide variety of dishes and cuisines throughout the week, so two straight weeks of Greek food was kind of pushing it for me.
The good news is I can officially tell you that this recipe has authentic Greek flavor!
Let me give you the run-down on how to make it. First, layer all of the yummy ingredients together on a piece of parchment paper (use a roll of this, not the pre-cut sheets).
Seal up the packet, put it on a baking sheet (I like these ones by Caphalon), and place it in the oven for 8 to 12 minutes.
Here comes the fun part: open up the packet, and take a big whiff of that incredible lemon-oregano aroma.
Grab a fork, and dig in!
Ready to get in the Mediterranean-mindset?
Here’s Your Recipe!
- 2 four-to-six ounce firm white fish fillets (tilapia, snapper, cod)
- 1 lemon, sliced
- 2 teaspoons Greek seasoning spice mix
- 1 small red onion, sliced
- 1/2 cup halved cherry or grape tomatoes
- 1/2 cup halved, pitted kalamata olives
- 4 sprigs fresh oregano
- 2 Tablespoons extra virgin olive oil
- Preheat your oven to 375 degrees Fahrenheit.
- Divide the red onion slices between two large squares of parchment paper, placing them on the right half of the square with one inch of space between the onions and the edge of the paper.
- Place each fish fillet on top of the onion. Season each fillet with one teaspoon of Greek seasoning spice mix and drizzle with a tablespoon of olive oil.
- Lay half of the the lemon slices over each piece of fish, then arrange the tomatoes and olives around the outside of the fillets. Place two sprigs of fresh oregano over the top of each piece of fish.
- Fold the left side of one of the pieces of parchment over the top of the fish. Fold the parchment paper together around the edges in 1/4-inch folds to create a half moon shape. Make sure you press as you crimp and fold to seal the packets well, otherwise the steam will escape. Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 8 to 12 minutes, depending on the thickness of the fish.
- Let cool for three-five minutes. Serve by placing the sealed packets on individual plates, and allowing guests to open them at the table.