Tomato, Onion, Black Olive, and Feta Fish Packets
Recipe GLPRe05e194e72a41c
Delicate white fish fillets are baked in parchment paper packets with fresh cherry tomatoes, briny black olives, crumbled feta cheese, and red onion. Each packet creates a perfectly steamed en papillote meal that captures Mediterranean flavors while keeping the fish moist and tender. Ready in 30 minutes with minimal cleanup.
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Ingredients
6-ounce boneless, skinless cod, salmon, or bass fillets
2 cups Cherry tomatoes, halved
¼ small Red onion, thinly sliced
⅓ cup Black olives, pitted and halved
¼ cup Extra virgin olive oil
Kosher salt
Black pepper
1½ ounces Feta cheese, crumbled
Directions
Preheat your oven to 400°F (200°C). Cut four 12-inch squares of parchment paper and place them on a work surface.
Pat each fish fillet dry with paper towels and place one fillet in the center of each parchment square. Season each piece lightly with kosher salt and black pepper.
Divide the halved cherry tomatoes evenly among the four packets, distributing them around each fish fillet.
Divide the sliced red onion evenly among the packets, scattering it over the tomatoes and fish.
Divide the halved black olives evenly among the packets, sprinkling them over the other ingredients.
Drizzle each packet with 1 tablespoon of olive oil, ensuring the fish and vegetables are lightly coated.
Sprinkle each packet with an equal portion of the crumbled feta cheese.
Fold each parchment square in half to create a triangle, then fold and crimp the edges tightly to seal each packet completely, trapping the steam inside.
Place the sealed packets on a baking sheet and bake for 12 to 15 minutes, until the packets are puffed and the fish is opaque and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
Carefully open each packet (steam will be very hot) and transfer the contents to serving plates. Serve immediately while still warm.
