Lemon Pepper White Fish Parcels

Looking for a fresh and healthy dinner idea this summer? These oven-steamed fish parcels in parchment paper are a light, flavorful option that’s as easy to make as they are beautiful to serve.

Made with tender white fish and a colorful mix of fresh seasonal vegetables, each parchment parcel is drizzled with a vibrant blend of our Lemon Pepper Infused Olive Oil and Bianco White Balsamic Vinegar. The result? A delightful combination of peppery zest and citrusy aroma that enhances every bite.

Serves 4 

Ingredients: 

8 ounces French green beans 

8 ounces carrots, cut into thin sticks 

1 pint cherry tomatoes, halved 

4 haddock, cod or tilapia fillets 

4 tablespoons Lemon Pepper Infused Olive Oil 

2 tablespoons Bianco White Balsamic Vinegar 

2 teaspoons Rosemary Sea Salt 

2 teaspoons capers

Directions:

Preheat the oven to 350°F. 

Cut four large sheets of parchment paper (about 12-inches long), fold each sheet in half, creating a seam in the center, reopen the sheets, and lay flat. Divide the green beans, carrots, and tomatoes between the sheets, placing the veggies in a cluster to the right of the seam. Place a fish fillet on top of the veggies and drizzle with olive oil and vinegar. Season with the sea salt and sprinkle with capers. 

Fold the parchment sheets in half, concealing the filling, and crimp the edges creating a seal. Place the parcels on a large baking sheet and place in the oven. Bake for 12 to 15 minutes or until the fish is cooked through and the veggies are tender-crisp. 

Remove the baking sheet from the oven and let rest for 3 minutes before cutting open the parcels and serving.