Ina Garten Fish in Parchment – Light, Flavorful, and Effortlessly Elegant

Ina Garten’s Fish in Parchment (en papillote) is a light, health-conscious dish that delivers bold flavor with minimal effort. By sealing fish with vegetables, herbs, and lemon slices inside parchment paper, it steams in its own juices—preserving moisture, intensifying flavor, and reducing the need for added fats.

This technique makes dinner feel elegant yet relaxed. It’s perfect for quick weeknights or serving guests something special without the stress.

What Is Ina Garten’s Fish in Parchment?

Fish in parchment—called poisson en papillote in French—involves sealing fish and flavorings in a parchment paper packet. Ina Garten’s version typically uses firm white fish fillets like cod or halibut, combined with fresh vegetables, lemon, olive oil, and herbs. The packets are baked until the fish is tender and flaky.

Other Ina Garten Recipes

• Ina Garten Flounder
• Ina Garten Lemon Shrimp Pasta
• Ina Garten Lemon Capellini
• Ina Garten Brownie Pudding

Reasons to Try Ina Garten’s Fish in Parchment

• Healthy cooking method – No need for frying or extra fats
• Locks in moisture – Fish stays juicy and tender
• Elegant presentation – Each guest opens their own parchment packet
• Minimal cleanup – Everything cooks inside the paper
• Full of fresh, simple ingredients – Great for clean eating
• Customizable – Add your favorite vegetables or herbs
• Ready in under 30 minutes – Quick, balanced, and satisfying

Ingredients Needed to Make Ina Garten’s Fish in Parchment

• 4 (6-ounce) skinless white fish fillets (such as cod, halibut, or snapper)
• 1 zucchini, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 small fennel bulb, thinly sliced
• 1 lemon, thinly sliced
• 2 tablespoons capers (optional)
• 4 teaspoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 4 sprigs of fresh thyme or dill
• Parchment paper sheets (12×16 inches each)

Instructions to Prepare Ina Garten Fish in Parchment

Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Prepare a baking sheet large enough to hold 4 parchment packets.

Step 2: Cut and prep parchment paper

Cut four large sheets of parchment paper (about 12×16 inches). Fold each in half, then reopen to lay flat for assembling.

Step 3: Assemble each packet

On one half of each parchment sheet, layer a few slices of zucchini, red pepper, and fennel. Place a fish fillet on top. Season with salt and pepper.

Step 4: Add flavorings

Top each fillet with 2–3 lemon slices, a few capers if using, and a sprig of thyme or dill. Drizzle each portion with 1 teaspoon of olive oil.

Step 5: Seal the packets

Fold the parchment over the fish and crimp the edges tightly, starting at one corner and working around to create a half-moon shape. Seal completely to trap the steam inside.

Step 6: Bake the fish

Place the sealed packets on the baking sheet and bake for 12–15 minutes, depending on the thickness of the fish. The packets will puff slightly as they cook.

Step 7: Serve immediately

Transfer each packet to a plate and serve unopened for a dramatic, aromatic presentation. Let guests open their packets at the table.

What Goes Well With Ina Garten Fish in Parchment

• Garlic mashed potatoes or herbed rice – Light and comforting sides
• Roasted asparagus or green beans – Adds crunch and balance
• Arugula or spring mix salad with lemon vinaigrette – Keeps the meal fresh
• Warm crusty bread or dinner rolls – Great for sopping up juices
• Lemon couscous or farro – Mild grains that support the flavors
• Steamed broccoli or sugar snap peas – Simple and nutritious

Key Tips for Making Ina Garten’s Fish in Parchment

• Use thinly sliced vegetables – They cook evenly with the fish
• Don’t overcrowd the packets – Steam needs space to circulate
• Seal parchment tightly – Prevents leaks and keeps moisture in
• Use fresh herbs and lemon – Key to layering bright flavor
• Cut fish evenly – Ensures uniform cooking across all fillets
• Bake immediately after sealing – Best results come from steaming in fresh parchment
• Avoid overbaking – Fish is done when it flakes easily with a fork

Creative Variations of Ina Garten’s Fish in Parchment

• Add cherry tomatoes or olives – For a Mediterranean twist
• Use salmon fillets instead – Richer fish, equally delicious
• Include a splash of white wine – Enhances the steamed flavor
• Sprinkle with chili flakes – Adds gentle heat
• Top with a pat of compound herb butter – Melts into a flavorful sauce
• Swap fennel for leeks or shallots – For a milder onion base
• Add julienned carrots or mushrooms – More veggie variety

Storage Guidelines for Ina Garten’s Fish in Parchment

• Best enjoyed fresh – Texture is ideal straight from the oven
• If storing leftovers, remove from parchment – Transfer to an airtight container
• Refrigerate for up to 2 days – Reheat gently to avoid drying
• Do not freeze cooked fish in parchment – Moisture and texture degrade

Reheating Tips for Ina Garten’s Fish in Parchment

• Stovetop: Place in a covered pan with a splash of broth or water – Gently steam until warm
• Oven: Reheat at 300°F for 8–10 minutes – Avoid overcooking
• Microwave: Use low power and cover lightly – Best for quick reheating
• Do not reheat in parchment – Use foil or transfer to a dish instead
• Add fresh lemon before serving again – Revives brightness

Nutritional Value (per serving, approx.)

• Calories: 280
• Protein: 28g
• Carbohydrates: 6g
• Fat: 16g
• Fiber: 2g
• Sugar: 2g
• Sodium: 450mg

A clean, balanced meal packed with lean protein and fresh produce.

FAQs

What type of fish works best for Ina Garten’s parchment method?

Mild white fish like cod, halibut, snapper, or sole work best. They cook evenly and absorb flavors well when steamed in parchment.

Do I need to grease the parchment paper for fish in parchment?

No, there’s no need to grease it. The olive oil and steam naturally prevent sticking while keeping the fish moist and flavorful.

Can I prepare fish in parchment ahead of time?

Yes, you can assemble the packets a few hours in advance and refrigerate them. Bake just before serving for the best texture and presentation.

How do I know when fish in parchment is done?

The parchment will puff slightly, and the fish should be opaque and flake easily with a fork. Most fillets cook perfectly in 12–15 minutes at 400°F.

Wrapping Up

Ina Garten’s Fish in Parchment is the perfect combination of health, flavor, and elegance. The sealed parchment locks in aroma and moisture, creating a no-fail way to cook tender fish every time. With minimal prep and virtually no cleanup, this is a go-to recipe for quick dinners that still feel special.

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