Baking your fish in parchment is a quick and fun way to enhance the delicate taste of the fish, as this method of cooking steams it in its own juices. Herbs and vegetables can be enclosed in the package to add flavor and to turn this into a super-easy and ultrahealthy one-dish meal.
4 white fish fillet such as sole, hake or flounder
1 small onion
1 tablespoon olive oil
1 sprig of fresh thyme
Salt and pepper
1/4 cup white wine
Preheat the oven to 375° F.
Prepare four square parchment papers.
Wash and dry each fish fillet and put it in the middle of the parchment paper
Arrange vegetables on top and sprinkle with a little olive oil, salt, and pepper
Top with a thin slice of lemon, a pinch of thyme and a tablespoon of white wine.
Fold the parchment paper closing the seams well to ensure that the steam stays inside and arrange on a large baking sheet.
Bake in the oven for about 10 – 15 minutes until the fish is cooked through (fish should flake easily and vegetables should be crisp-tender).
Serve directly from the parchment, or carefully transfer fish, vegetables and juices to the plates. Handle the parchment with care as that the steam will escape when opening.