Greek Flavored Fish in Parchment
Flavors of Greece make this easy fish dish a hit, filled with cod, peppers, zucchini, tomatoes, Kalamata olives, and homemade Greek dressing.
Servings: 4
Ingredients
Dressing
- 1-2 clove Garlic, peeled, mashed and minced
- 1 tsp. Dried oregano
- 1/4 c. Red wine vinegar
- 1 tsp. Kosher (or sea) salt
- 1/2 tsp. Freshly ground black pepper
- 1/2 c. Extra virgin olive oil
Fish/Vegetables
- 2 lbs. Fresh fish (skin and pin bones removed)
- 1 Medium zucchini, thinly sliced
- 4-6 Cherry or other small tomatoes, quartered
- 3/4 c. Kalamata olives
- 1/2 Medium red onion, thinly sliced
- 1 Medium red bell pepper, thinly sliced
- 1 Lemon, sliced thinly (reserve some for serving)
- 1/2 c. Feta, crumbled (for serving) (or more, to taste)
Instructions
- Heat oven to 350 degrees.
- Prepare dressing by adding ingredients to a lidded jar, shake well and set aside until ready to use.
- Cut 4 large squares of parchment paper (approx. 12"X14"), fold each over once and trim the bottoms and tops (like you're cutting out Valentines), ending up with 4 heart shapes. Lay each piece flat until ready to fill.
- Sprinkle each piece of fish with a little salt and pepper and place each on one side of the parchment pieces. Portion out the pepper, zucchini, tomatoes, olives and onion between the bundles. Add 1 slice of lemon to each, then sprinkle each with 2-3 teaspoons of dressing. Fold over the other side of the paper and tightly crimp/fold the edges of each piece so you end up with 4 half-heart shaped pouches.
- Place pouches on baking sheet (you may be able to fit all 4 on one sheet; if not, use two).
- Bake 25-30 minutes. Remove from oven and allow to sit 1-2 minutes, then open, sprinkle with lemon juice and Feta. Serve each pouch on a plate and enjoy!
Notes
Note: you will likely have some leftover dressing, so make a Greek salad!