Parchment-baked gremolata fish

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25 min


4 Servings

* PLUS Cooking time: 10 minutes
Parchment-baked gremolata fish

Andrew Grinton


  • 4 fish fillets , such as haddock or tilapia, 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 zest , from 1 lemon
  • lemon juice , from 1 lemon
  • 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 among fillets, then drizzle with 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.