African Pompano in Parchment
Prep time
Cook time
Total time
Fish cooked in parchment paper keeps it flavorful and moist, and oh so delicious.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
  • 1 lb. African Pompano fillets (split for 2 servings)
  • 1 small zucchini, chopped
  • 1 small onion, chopped
  • 1 c. portobello (or white) mushrooms, sliced thinly
  • 1 clove garlic, minced
  • 1 tsp. tarragon, dried
  • 1 lemon, zested
  • 1 Tb. Olive oil
  • 3 Tb. Unsalted butter
  • Kosher salt
  • Freshly ground black pepper
  1. Cut a large square of parchment paper (approx. 12X14"). Fold it over once. Then trim the bottom and top (like cutting a Valentine) so you end up with a heart shape.
  2. Unfold the paper and place pieces of fish on one side.
  3. Meanwhile, heat the olive oil & 1 Tb. butter in a nonstick pan.
  4. Saute the zucchini, onion, mushroom, garlic. Sprinkle with the tarragon. Cook until flavors are combined and the vegetables are soft. Remove and sprinkle over the fish pieces. Sprinkle with lemon juice and zest, dot with remaining butter and season with salt & pepper (to taste).
  5. Fold the paper over and start crimping/folding from the top of the heart shape, slowly working your way down until all edges are folded and tight. Transfer the packages to a baking sheet.
  6. Preheat oven to 400 degrees.
  7. Place baking sheet in oven and cook for approx. 20 minutes. The edges of the parchment will likely turn brown (that's OK). Remove and let cool a few minutes before serving.
  8. When ready to serve, place the tip of a sharp knife into the top of the paper and simply peel back the paper to reveal the fish. Serve on a place, as is - no need to take it out of the paper!
Recipe by My Delicious Blog at