Grilled Fish in Parchment Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
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Joshua Bousel

Cooked in parchment, the contents of the pouch are gently steamed, and the aroma and flavors given off by each ingredient permeate lightly through each other.

Recipe Details

Grilled Fish in Parchment Recipe

Active 45 mins
Total 45 mins
Serves 4 servings

Ingredients

  • 1 medium zucchini, cut into 1/8" slices

  • 1 medium yellow squash, cut into 1/8" slices

  • 2 lemons, cut into 1/4" slices

  • Four 4 to 6 ounce fillets of sole, or other white fish

  • 3 tablespoons freshly squeezed juice from 2 to 3 lemons

  • 3 tablespoons extra-virgin olive oil

  • 8 sprigs dill

  • Kosher salt and freshly ground black pepper

Directions

  1. Fold a 15-inch square of parchment paper in half and cut out a half heart shape. Repeat with remaining 3 parchment squares.

  2. Open parchment and line middle of one side with alternating slices of zucchini and yellow squash, leaving about 1-inch of space around edges of parchment. Season squash lightly with salt and pepper. Arrange 2-3 lemon slices on top of squash. Arrange fish on top of lemon slices and season with salt and pepper to taste. Place 2 sprigs of dill on top of fish, then drizzle with lemon juice and oil.

  3. Fold parchment over and seal by rolling edges together all the way around. Repeat with remaining parchment and ingredients to create 3 more pouches.

  4. Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, light half the burners of a gas grill to medium-high heat. Cover and preheat for 10 minutes. Clean and oil the grilling grate. Place parchment pouches on cool side of grill, cover, and cook for 10 to 12 minutes, fish should flake and be opaque all the way through when done. Remove from grill, open pouches, and serve immediately.

Special equipment

grill, parchment paper (four 15-inch squares)

This Recipe Appears In

Nutrition Facts (per serving)
314 Calories
14g Fat
34g Carbs
22g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 314
% Daily Value*
Total Fat 14g 18%
Saturated Fat 2g 11%
Cholesterol 64mg 21%
Sodium 648mg 28%
Total Carbohydrate 34g 12%
Dietary Fiber 8g 29%
Total Sugars 16g
Protein 22g
Vitamin C 141mg 705%
Calcium 121mg 9%
Iron 2mg 12%
Potassium 954mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)