Tender, flaky, and infused with the bright flavours of the Mediterranean, this Ocean Perch baked in parchment paper is a simple, elegant dish. Olives, cherry tomatoes, and a light tomato sauce make it fragrant and juicy, perfect for a healthy dinner.
Ingredients (serves 2):
- 1 lb (450 g) Ocean Perch fillets, skin removed
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives, halved
- ½ small red onion, thinly sliced
- 2 cloves garlic, minced
- ½ cup light tomato sauce (or crushed tomatoes)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley or basil, chopped, for garnish
Instructions:
- Preheat oven: to 400°F (200°C).
- Prepare parchment: Cut two large pieces of parchment paper (about 12x12 inches each).
- Assemble: Place half of the cherry tomatoes, olives, red onion, and garlic in the center of each parchment piece. Drizzle with 1 tbsp olive oil and a spoonful of tomato sauce. Season lightly with salt, pepper, oregano, and thyme.
- Add the fish: Place one fillet on top of the vegetables. Spoon a little more tomato sauce over the fish.
- Seal the parchment: Fold the parchment over the fish and vegetables, then fold and crimp the edges to make a sealed packet.
- Bake: Place packets on a baking sheet and bake for 12–15 minutes, until the fish is cooked through and flakes easily with a fork.
- Serve: Open packets carefully (watch the steam!), garnish with fresh parsley or basil, and serve with lemon wedges.