Cooking fish and other ingredients inside parchment paper is a great cooking method. It’s quick, healthy and doesn’t dirty any pots or pans! The October 2014 issue of Real Simple includes six recipes for fish in parchment packets. I tried the one featuring fish with cherry tomatoes, onion and olives. It was delicious. Cook’s note: If you are like me, you may have trouble folding the parchment to obtain a tight seal. The solution? Use a stapler.

Avoiding Additives and Preservatives

The olives and Feta may contain artificial ingredients. I use Pilaros brand black olives from Costco and Tre Stelle Feta.

Place all the ingredients but the Feta on large sheets of parchment paper

Fold the edges together to form a packet; you can staple it

The fish and other ingredients will steam inside the packets

Tomato, onion, black olive and Feta fish packet


4 6-ounce (175 g) pieces boneless, skinless cod, salmon, or bass

2 cups (500 ml) halved cherry tomatoes

¼ small red onion, thinly sliced

1/3 cup (75 ml) halved pitted black olives

¼ cup (60 ml) olive oil

Kosher salt and black pepper

1 ½ ounces (45 g) Feta, crumbled (about 1/3 cup/75 g)


Heat oven to 425° F (210°C. Place the fish, tomatoes, onion, olives, oil, 1 teaspoon (5 ml) salt, and ½ teaspoon (2.5 ml) pepper on 4 11-by-15-inch (28 x 38 cm) pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.

Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.

Transfer the packets to plates and use scissors to make a small X in the top of each packet.

Tear open carefully (they will probably release steam) and top with the Feta. Serves 4.

From the October 2014 issue of Real Simple