Lemon and Squash Fish Baked in Parchment

Lemon and Summer Squash Fish Baked in Parchment 

Serves 4

  • 1 yellow squash thinly sliced
  • 2 zucchini, thinly sliced
  • 2 scallions, quartered crosswise
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce catfish fillets (go with the white fish your fishmonger recommends, or halibut, tilapia, or sole)
  • 1 lemon, thinly sliced
  • 1/4 cup black olives, such as niçoise
  • 8 sprigs fresh thyme


1. Heat oven to 450º F. In a medium bowl, combine the squash, zucchini, scallions, oil, ½ teaspoon salt, and ¼ teaspoon pepper.                                                                                                                                            2. Divide the vegetables among 4 12- to 15-inch pieces of parchment. Place the fish over each pile of vegetables and top with the lemon slices, olives, and thyme.                                                                                             3. Fold the parchment over the fish, then seal each packet by making small overlapping folds along the edges.     4. Place on 2 baking sheets and bake for 20 minutes.

The fish packets can be prepared and refrigerated for up to 1 day.

adapted from Real Simple