Barefoot Contessa Herb-Roasted Fish is made with white fish fillets, olive oil, lemon juice, fresh thyme, green olives, and egg whites. This recipe creates a light, flavorful fish dish roasted in parchment for a no-mess, aromatic meal. It takes about 30 minutes to prepare and serves 4.
Barefoot Contessa Herb-Roasted Fish Ingredients
- 4 (12 × 16-inch) pieces of parchment paper
- 4 (8-ounce) boneless skin-on fish fillets, such as snapper or cod
- Kosher salt and freshly ground black pepper
- 4 tablespoons good olive oil
- 4 tablespoons freshly squeezed lemon juice (2 lemons)
- 8 sprigs fresh thyme
- 8 Cerignola or other large green olives with pits
- 2 egg whites, lightly beaten
How To Make Barefoot Contessa Herb-Roasted Fish
- Preheat the Oven: Set your oven to 400°F.
- Prepare the Parchment: Fold each piece of parchment in half and cut into a large heart shape.
- Assemble the Packets: Place each fish fillet on one side of the fold. Season with ½ teaspoon salt and ¼ teaspoon pepper. Top with 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 thyme sprigs, and 2 olives.
- Seal the Packets: Brush the edges with egg whites, fold over, and make overlapping folds to seal. Tuck the end underneath.
- Bake the Fish: Place packets on sheet pans and bake for 15 minutes.
- Serve: Place packets on plates, cut an X in the center, and serve hot in the parchment.
Recipe Tips
- Use Parchment Properly: The heart shape and folding ensure the steam stays sealed for tender fish.
- Prep Ahead: Assemble packets a day ahead and refrigerate until baking time.
- Don’t Skip the Egg Whites: They help seal the packets securely to trap moisture.
- Choose Your Fish: Cod, snapper, or halibut work well—just ensure fillets are the same size.
- Avoid Overbaking: Stick to 15 minutes for perfectly cooked, moist fish.
What To Serve With Herb-Roasted Fish
This fish dish pairs well with herbed couscous, roasted vegetables, or a simple green salad. A crisp white wine like Sauvignon Blanc or a sparkling water with lemon complements the flavors beautifully.
How To Store Herb-Roasted Fish
Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
Freeze: Not recommended—freezing may alter the texture and freshness of the fish and herbs.
Herb-Roasted Fish Nutrition Facts
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Sugar: 1g
- Protein: 38g
- Sodium: 480mg
FAQs
Can I use parchment paper alternatives like foil?
Foil works but doesn’t offer the same gentle steaming effect as parchment.
Can I add vegetables inside the packet?
Yes, thinly sliced zucchini or cherry tomatoes can be added for a heartier dish.
Is skin-on fish necessary?
No, skinless fillets also work fine.
Can I use black olives instead of green?
Yes, but green olives like Cerignola provide a unique flavor.
How do I know the fish is done?
The fish should be opaque and flake easily with a fork after baking.
Try More Recipes:
- Barefoot Contessa Rosemary Rack Of Lamb With Easy Tzatziki
- Barefoot Contessa Grilled New York Strip Steaks
- Barefoot Contessa Summer Filet Of Beef With Béarnaise Mayonnaise
Barefoot Contessa Herb-Roasted Fish
Description
Flavorful white fish fillets roasted in parchment with lemon, thyme, and olives for a simple yet elegant dish.
Ingredients
Instructions
- Preheat oven to 400°F.
- Fold parchment paper into a heart shape and place a fillet on one side.
- Season each with ½ tsp salt, ¼ tsp pepper, 1 tbsp olive oil, 1 tbsp lemon juice, 2 thyme sprigs, and 2 olives.
- Brush edges with egg whites, fold, and seal tightly.
- Place on sheet pans and bake for 15 minutes.
- Serve hot by cutting an X in each packet.