Steaming Fish in Parchment
Wrapping white fish in parchment creates a sealed environment where the fish cooks in its own juices and aromatic steam. By folding the edges tightly, you trap moisture, ensuring the fillets remain tender and infuse with herbs and aromatics in under fifteen minutes. It is the most reliable way to cook lean fish without it drying out.
The seal is your primary tool.
The quality of the steam depends entirely on how well you crimp the edges of the parchment. If air escapes, the fish will bake instead of steam.
- Parchment paper
- Scissors
- Large baking sheet
What goes in.
- 46-ounce white fish fillets, such as cod or halibut
- 2 tbspunsalted butter, softened
- 1large lemon, thinly sliced
- 4 sprigsfresh thyme
- 1/2 cupthinly sliced leeks or fennel
- 1 tspflaky sea salt
The Half-Moon Seal
Fold the parchment in half over the fish, then start at one end of the rounded edge. Make small, overlapping folds, pressing firmly as you work your way to the other side to lock the steam inside.
The method.
Preheat your oven
Set the oven to 400°F (200°C) and ensure the rack is in the center.
Prepare the packets
Cut four large rectangles of parchment. Place a handful of leeks in the center of each, top with a fillet, then season with salt and a dot of butter.
Add aromatics
Lay two lemon slices and a sprig of thyme directly on top of each fish fillet.
Seal and bake
Fold the paper over and crimp the edges. Place the packets on a baking sheet and bake for 10 to 12 minutes until the parchment has puffed up like a balloon.
Other turns to take.
Asian-Style
Replace the butter and lemon with a teaspoon of sesame oil, ginger matchsticks, and a drizzle of soy sauce.
Mediterranean
Add halved cherry tomatoes, black olives, and a splash of dry white wine to the packet before sealing.
When it doesn't go to plan.
Pat the fish dry with paper towels before placing it in the parchment to prevent a watery packet.
If the fish is thicker than an inch, add two extra minutes to the bake time.
Cut the parchment slightly larger than you think you need; it makes the crimping much easier.
The ones that keep coming up.
Can I use foil instead of parchment?
Foil works, but it conducts heat much faster than paper. If you use foil, reduce the oven temperature to 375°F to prevent the fish from overcooking.
How do I know when the fish is done?
The fish should be opaque and flake easily when pressed with a fork through the paper. If the parchment hasn't puffed up, the seal is broken and the fish may need an extra minute or two.
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