Greek Fish en Papillote is your go-to for a quick, healthy meal. Ready in 20 minutes, it’s a fun and impressive way to serve up delicious Greek flavors that your guests will love.
Okay, I’m making good on my promise to come back from my trip and share Greek recipes with you!
I can officially tell you that this recipe has authentic Greek flavor! Grab a fork and dig in to this delicious Mediterranean dish!
Table of Contents
Reasons to Love This Greek Fish
- Greek Fish en Papillote recipe is packed with lean protein and fresh vegetables, making it a nutritious choice for a balanced meal.
- Cooking on parchment means less mess—no greasy pans to scrub. This makes Greek Fish en Papillote a clean and convenient option.
- This recipe’s quick preparation and cooking time make it perfect for busy weeknight dinners and home-cooked meals without spending hours in the kitchen.
Recipe Ingredients
- Lemon Slices: Bright and tangy, they add a refreshing zest to the dish.
- Greek Seasoning Spice Mix: Savory and aromatic, with notes of oregano, thyme, and garlic; it infuses the dish with robust, traditional Greek flavors.
- Kalamata Olives: Rich, salty, and slightly tangy with a firm bite, they provide a briny depth that complements the fish and vegetables.
See the recipe card for full information on ingredients and quantities.
Variations
- Fish Substitution: Replace the firm white fish fillets with branzino, trout, halibut, or even salmon. They provide a slightly more robust flavor profile.
- Seasoning Swap: If you don’t have Greek seasoning, mix dried oregano, fresh thyme, garlic powder, and a touch of lemon zest.
- Olive Alternative: Substitute the Kalamata olives with green olives or black olives, while providing a similar salty and tangy taste.
How to Make the Greek Fish en Papillote
Step #1: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Step #2: Divide the red onion slices between two large squares of parchment paper, placing them on the right half of each square with one inch of space between the onions and the edge of the paper.
Step #3: Place each fish fillet on top of the onions. Season each fillet with one teaspoon of Greek seasoning spice mix and drizzle with a tablespoon of olive oil.
Step #4: Lay half of 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.
Step #5: Fold the left side of each piece 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 to 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.
Step #6: Let cool for three to five minutes. Serve by placing the sealed packets on individual plates, and allowing guests to open them at the table.
Expert Tips
- Parchment Paper Prep: Use a pre-cut piece of parchment paper to save time. Fold around the fish and veggies securely on the sheet pan, preventing steam from escaping.
- Crispier Finish: For a slightly crispier finish, open the packets for the last two minutes of baking. This allows the top of the fish and vegetables to get a slight caramelization without losing the moisture inside.
Frequently Asked Questions
Greek Fish en Papillote pairs well with simple side dishes like a fresh Greek salad, roasted vegetables, or a light couscous or quinoa.
The fish is fully cooked when it flakes easily with a fork and is opaque throughout. This usually takes about 8 to 12 minutes, depending on the thickness of the fillets.
Storage Info
To store Greek Fish en Papillote leftovers, allow the packets to cool completely. Then, refrigerate them in an airtight container for up to 2 days.
To reheat, place the unopened packets on a baking sheet in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 10 minutes or until warmed through.
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Greek Fish en Papillote Recipe
RECOMMENDED PRODUCTS
Ingredients
- 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
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Divide the red onion slices between two large squares of parchment paper, placing them on the right half of each square with one inch of space between the onions and the edge of the paper.
- Place each fish fillet on top of the onions. Season each fillet with one teaspoon of Greek seasoning spice mix and drizzle with a tablespoon of olive oil.
- Lay half of 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 each piece 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 to 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 to five minutes. Serve by placing the sealed packets on individual plates, and allowing guests to open them at the table.
NOTES
Nutrition
Loved the combo of fish, lemon, and herbs, it tasted amazing.