Greek Fish en Papillote Recipe

Name: Greek Fish en Papillote Recipe
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2 serving
Ingredients: 2 four-to-six ounce firm white fish fillets; 1 lemon; 2 teaspoons Greek seasoning spice mix; 1 small red onion; 1/2 cup halved cherry or grape tomatoes; 1/2 cup halved; 4 sprigs fresh oregano; 2 tablespoons extra virgin olive oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings
2
Calories
399 kcal
Course
Main Course
Cuisine
Greek

Greek Fish en Papillote Recipe

Farrah Baldwin

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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.

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Ingredients

Servings

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

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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.

Equipments used:

Notes

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.

Nutrition Information

Show Details

Serving 1serving Calories 399kcal (20%) Carbohydrates 18g (6%) Protein 37g (74%) Fat 23g (35%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Cholesterol 85mg (28%) Sodium 624mg (26%) Potassium 851mg (24%) Fiber 7g (28%) Sugar 5g (10%) Vitamin A 446IU (9%) Vitamin C 41mg (46%) Calcium 176mg (18%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 399 kcal

% Daily Value*

Serving	1serving
Calories	399kcal	20%
Carbohydrates	18g	6%
Protein	37g	74%
Fat	23g	35%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Cholesterol	85mg	28%
Sodium	624mg	26%
Potassium	851mg	18%
Fiber	7g	28%
Sugar	5g	10%
Vitamin A	446IU	9%
Vitamin C	41mg	46%
Calcium	176mg	18%
Iron	4mg	22%