Any mild white fish will taste great when cooked this way.

Hake cooked in Parchment with Orange, Fennel, & Dill

Any mild white fish will taste great when cooked this way.


  • 2 white fish fillets ((Hake, Haddock, Sole, etc))
  • ¼ bulb of Fennel, shaved thin
  • ¼ white onion, thinly sliced
  • 1 orange, peel & pith removed, cut into sections
  • 4 Tbsp pulled dill leaves
  • 2 Tbsp olive oil
  • Parchment paper
  • Lemon wedges, for garnish
  • Salt & freshly ground pepper, to taste


  • Preheat oven to 375F.
  • Prepare all of your ingredients and gently salt the fish fillets when you are ready to cook them.
  • Place your 1ft square piece of parchment paper in front of you, and lightly add a drizzle of olive oil.
  • Add the sliced onion and fennel on top of the parchment, forming a nest that will hold the fish.
  • Place the fish on top of the fennel and onions.
  • Add your orange on top of the fish, along with the pulled dill leaves.
  • Add remaining olive oil on top of the fish and orange sections and dill.
  • Wrap the fish in parchment, making sure to seal the edges with a fold so the steam gets trapped with the fish.
  • Bake at 375 for roughly 15 minutes, or until the fish is cooked through.
  • Do not overcook the fish.
  • Finish with salt and freshly ground black pepper to taste.
  • Serve hot, with lemon wedges.


You may remove the skin on your fish fillets before or after you cook them in the parchment. This recipe can be scaled up for down depending on the desired number of servings.
There are a number of useful parchment-wrapping tutorials online. Some of the methods result in cute and tidy-looking parcels. As long as the parchment is trapping in the steam, any technique you choose will work great.
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