This Baked White Fish in Parchment with Lemon and Vegetables is super easy, takes less than 30 minutes, and yields tender, juicy fish with a hint of lemon.

As the fish bakes in the parchment, the heat and moisture are kept in, which prevents the fish from drying out and creates a savory lemony sauce that is delicious with the tender yet crisp vegetables.

White fish layered on top of red bell peppers and zucchini with thinly sliced lemons on top in parchment paper that has been opened on a light blue plate.

This is a dish that is so simple with such fresh ingredients that I’m shocked every time we make it (which is a fair amount) how quickly everyone eats up every last bit. Every single flaky piece of fish, and every colorful vegetable.

30 Minutes: The whole thing takes only a few minutes of prep, just enough time to slice some vegetables and wrap it all together in parchment. Start to finish it’s on the table in under 30 minutes, with most of that time in the oven.

Prep Ahead: It can even be prepped ahead of time, say the night before, or on Sunday after getting home from the grocery store for dinner that night. I’ve even made it for dinner and prepped an extra fish parchment pouch for lunch the next day.

Serve with Brown Rice: To soak up all that delicious sauce.

Variations

Fish: Any flaky white fish will work. I’ve made this with tilapia, haddock, and flounder with equal success. Pay attention to the thickness of the fish. If it seems a little on the thick side, err on the side of 1-2 extra minutes in the oven.
- For a cod recipe, try this Seared Cod with Tomato Basil Sauce, or for salmon, this Hot Honey Salmon.
Vegetables: Choose vegetables that would steam quickly, like thinly sliced peppers, sugar snap peas, thinly sliced zucchini, but also green beans or cherry tomatoes (the juice in the tomatoes adds to the sauce - delicious!).
Lemon: Lemon can be substituted for orange slices, or subbed out in favor of garlic or herbs like parsley.

Ingredients

Below are the ingredients to make this Baked White Fish in Parchment dish, sometimes called “en papillote” or “in paper” in French (and reminds me of a dish at a seaside restaurant on the Mediterranean while living in Spain).

Zucchini: Slice the zucchini into thin slices, such that each slice is the same thickness for even steaming. Summer squash is a great substitute.
Bell Pepper: I use red bell pepper for the bright color and sweetness, but any color bell pepper will work well.
Fish: Any thin, flaky white fish with the skin removed will work, such as tilapia, haddock, or flounder.
Olive oil: Use extra virgin olive oil.
Salt: Just a pinch to bring out flavor.
Lemons: Sliced thinly, the juice contributes to the sauce.
Sugar Snap Peas: These are like little green jewels when steamed in the parchment. We gobble them up.

See the recipe card for full information on ingredients and quantities.

How to Make Baked White Fish in Parchment with Lemon and Vegetables

Below are the step-by-step instructions for how to make Baked White Fish in Parchment with Lemon and Vegetables.

*Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.

Thinly sliced vegetables on a cutting board, the firsh and vegetables layered on the parchment, and the parchment folded and sealed so that it looks like an empanada.

Prep: Preheat the oven to 350°F.

Step 1. Slice Vegetables: Thinly slice the red bell pepper, zucchini, and lemons.

Step 2. Prep the Fish in Parchment:

Set out a large piece of parchment paper.
At the end of one half of the parchment paper, layer half of the thinly sliced zucchini and red bell peppers.
Layer on top one piece of white fish.
Brush the fish lightly with olive oil and sprinkle with salt.
Layer half the thinly sliced lemons on top of the fish and tuck the sugar snap peas on the side.

Step 3. Seal and Bake: Fold the parchment over the fish and vegetables, rolling the edges of the parchment upwards and crimping so that it is in the shape of a large empanada. Ensure that it is tightly folded to keep the steam in while baking.

Bake at 350°F for 16-18 minutes, closer to 18 minutes if your piece of fish is thicker.

Tips for the Best Fish in Parchment (en Papillote):

Folding the Parchment:
- Any way that you fold the parchment that ensures that all of the seams are sealed will work. I’ve tried it several different ways (like a deli sandwich, heart-shaped, etc), and they’ve all worked just fine.
- Keep in mind that you want to be able to open the parchment without the juices spilling everywhere once cooked.
- The easiest that I’ve found is to take a long piece of parchment, build the vegetables and fish on one end, then fold the long end over the fish, and crimp and roll the edges of the parchment upwards, creating a seal. It’ll end up looking almost like an oversized empanada.
How to Layer:
- I’ve experimented with layering the vegetables below the fish and layering the vegetables on top of the fish. Both ways work just fine, steaming the fish and vegetables effectively.
- However, it’s nice to have the lemon directly on top of the fish with the vegetables below so that the juices from the lemon drip onto the fish, and the juices from the fish and the lemon drip onto the vegetables below, adding flavor.
Serve it with a Salad First
- Spanish Salad: with olives, orange segments, toasted almonds.
- New England Salad: with apples, cheddar, dried cranberries, and pecans.

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