This is about my favorite way of cooking white fish that isn’t fried. It is a take on my friend Yvonne’s Mediterranean Chicken recipe. Any kind of white fish will work with this recipe, but I have quite a bit of ling cod from this summer and from our Alaska trip.

Ling Cod In Parchment

Ling Cod filets (or any type of white fish) – a 6 – 8 oz piece of fish for each person
3 – 4 Shallots – thinly sliced
Kalamata Olives – about 6 per filet – cut in half
Capers – about a heaping teaspoon for each file
Cherry Tomatoes – 4 -5 per filet
Basil (I also used fennel fronds since I had them in the garden) – chopped
Salt & Pepper
Olive Oil

Preheat oven to 375 degrees.

Start by cutting parchment paper into big hearts. I have a box of parchment from Cash & Carry but most stores have rolls of parchment. You could also use foil and wouldn’t need to cut it into a shape.

Pour a little olive oil on the right side of the heart. Season the fish filet with salt & pepper and lay it on the olive oil. Sprinkle the fish with shallots, olives, capers, and basil. Drizzle a little more olive oil over everything. Put the tomatoes on top. Then fold the parchment, starting at the top of the heart and ending by twisting the point. If using foil just make a tight packet.

Place packets on a sheet pan and put in oven. Cook for about 10 minutes depending on the thickness of the filet. Mine were less than an inch.