Parchment-baked gremolata fish



25 min


35 min


4 Servings

Parchment-baked gremolata fish

Photo by Andrew Grinton


  • 4 fish fillets , such as haddock or tilapi, 1/2 to 1-in. thick
  • 1/4 tsp salt
  • 4 tbsp coarsely chopped fresh dill
  • 4 tbsp finely diced shallots , about 3
  • 4 tsp roughly chopped capers
  • lemon juice , from 1 lemon
  • lemon zest
  • 2 tsp olive oil


  • Preheat oven to 400F. Cut out and lay 4 parchment (or foil) sheets twice the size of fish on counter. Fold each in half crosswise, then open and lay flat. Lay 1 fillet on 1 side of each sheet. Sprinkle with salt and season with fresh pepper. Distribute dill, shallots, capers and lemon zest from 1 lemon among fillets, then drizzle with freshly squeezed lemon juice and oil. Fold parchment in half over each fillet to form a half-moon packet. Beginning at a corner, make small overlapping pleats all the way around to seal edges completely. Place packets on a large baking sheet.
  • Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, about 8 min. Place packets on plates and serve immediately, with rice.

Nutrition (per serving)

  • Calories
  • 141,
  • Protein
  • 24 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 3 g,
  • Fibre
  • 1 g,
  • Sodium
  • 315 mg.

Gremolata is a zesty condiment that adds flavour to food. For this recipe with fish, we use lemon zest, dill, shallots and capers.

Prep Tip:

If using frozen fish, defrost slightly under cold running water so they separate easily, then cook from frozen.

Reader Tested!

“This couldn’t have been any easier. I had everything chopped and ready with eight minutes to spare. The combination of tart lemon, fresh dill and salty capers is excellent. The four-year-old said, ‘I love it!’ and the 14-year-old said, ‘This is awesome.’ ”
Rachel Draper, Barrie, Ont.