Tomato, Onion, Black Olive, and Feta Fish Packets

Cook fish fillets in parchment paper packets with tomato, onion, black olive, and Feta to create a fresh and distinctly Mediterranean meal.

tomato-olive-feta-fish-packets
Photo by Johnny Miller
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 271 calories
    • Fat 16 g (2g saturated fat)
    • Cholesterol 65 mg
    • Sodium 673 mg
    • Protein 28 g
    • Carbohydrate 4 g
    • Sugar 2 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 35 mg
Cook fish fillets in parchment paper packets with tomato, onion, black olive, and Feta to create a fresh and distinctly Mediterranean meal.

Ingredients

  1. Check 4 6-ounce pieces boneless, skinless cod, salmon, or bass
  2. Check 2 cups halved cherry tomatoes
  3. Check 1/4 small red onion, thinly sliced
  4. Check 1/3 cup halved pitted black olives
  5. Check 1/4 cup olive oil
  6. Check Kosher salt and black pepper
  7. Check 1 1/2 ounces Feta, crumbled (about 1/3 cup)

Directions

  1. Heat oven to 425° F. Place the fish, tomatoes, onion, olives, oil, 1 teaspoon salt, and ½ teaspoon pepper on 4 11-by-15-inch pieces of parchment, dividing evenly. Fold the parchment over the fish, then seal each packet by folding the edges over twice.
  2. Transfer the packets to a baking sheet. Bake until the fish is opaque throughout, 12 to 14 minutes.
  3. Transfer the packets to plates and use scissors to make a small X in the top of each packet. Tear open carefully (they will probably release steam) and top with the Feta.