Average: 5 (2 votes)
Active time
15 minutes
Total time
45 minutes
1 serving

1-2 small waxy potatoes, sliced very thin

5 cherry tomatoes, halved

5 olives, pitted

½ lemon, juiced

½ tablespoon olive oil

4 ounces cod, halibut, haddock, or other firm, white fish, patted dry

⅛ teaspoon sea salt, plus more to taste

Freshly ground black pepper, to taste

Splash of white wine

  1. Preheat the oven to 400ºF. Tear off a large piece of parchment paper (roughly 20 inches long) and fold it in half. Layer the potato slices on one side of the folded parchment.
  2. In a medium bowl, toss the cherry tomatoes and olives with lemon juice, olive oil, salt and pepper to taste. Pat the fish fillet dry and season both sides to taste with salt and pepper.
  3. Place the fish fillet on top of the sliced potatoes and gently pour the tomato-olive mixture on top. Add a splash of white wine. To seal, fold the other half of the parchment over the fish. Starting at one corner and working around the open edge, fold the parchment tightly and crimp to seal. It is important to make sure the parchment is tightly sealed so no steam escapes during cooking.
  4. Place the parchment packet on a baking sheet and bake for 18-20 minutes. Fish should flake easily with a fork. Enjoy on a bed of cooked whole grains.

An Oldways recipe. Photo: istockphoto.com.


Calories: 330
Total Fat: 8g
Saturated Fat: 1g
Sodium: 350mg
Carbohydrate: 35g
Fiber: 5g
Protein: 25g

Yield: 1 serving

How'd it Taste?

Absolutely delicious! Loved that it was so easy and so absolutely tasty! The tomatoes and olives add such great flavor! The first time I made the recipe exactly as it was written. Second time I added squash, some fresh corn. Just wonderful!
Susan C
Delicious and so easy!
Linda Rossi
Excellent! We will be doing this one again for sure
Glad to hear it! Enjoy.
Don Ciesielski
This went into our Gold Star file of best meals and make again. I'm making it again right now. I'm gonna splash it with lemoncello instead of white wine

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