Pin this recipe
Parchment-Roasted Redfish with Summer Vegetables
Parchment-Roasted Redfish
with Summer Vegetables

Parchment-Roasted Redfish with Summer Vegetables


Makes 2 servings *
  • 4 2-ounce fillets redfish (or other thin fillets: tile fish, tilapia, striped or sea bass)
  • 8-12 cherry tomatoes, halved
  • 2 tablespoons chopped basil, plus extra for serving
  • 2 tablespoons extra-virgin olive oil, divided
  • Sea salt and pepper, to taste
  • Parchment paper (or aluminum foil)
  • About 1 cup green beans, ends removed
  • 1 medium squash, sliced or cubed
Click for more
Photo by: Signe Birck
Roasted BranzinoSear-Roasted Cod + Carrot PuréeSesame-Miso-Glazed SalmonGarlicky ShrimpHoney-Dijon Glazed Wild SalmonShrimp + Saffron RiceGrilled Fish TacosSeared Halibut + Pea-Fava PuréePistachio-Crusted TunaSmoked Salmon TartareTuna + Avocado Poke


Sample step.
Read More



Preheat the oven to 400 degrees F. Start a small pot of water boiling on the stove and prepare a bowl of ice water.

Arrange a large sheet of parchment paper on a baking sheet. Place the fish fillets in the center of the parchment. Scatter with cherry tomatoes and basil, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Fold the parchment over the fish lengthways, then roll up each end towards the center. Press each side down to secure.

Place seam-side up (if it won’t stay closed, you can flip it over), and bake for 8-10 minutes, or until the fish is cooked through and beginning to flake.

Meanwhile, steam or boil the green beans for 3 minutes or until tender-crisp. Remove and blanch in ice water to stop the cooking; drain. Saute the squash in the remaining olive oil over medium-high heat for 3 minutes or until beginning to soften. Season with salt and pepper. Add the blanched green beans and cook for another 1 to 2 minutes or until heated through. Taste and adjust seasonings as needed.

Remove the fish from the oven. Carefully open the parchment package – beware of the steam! – and place 2 fillets on each plate, and spoon the tomatoes, basil, and sauce on top. Garnish with fresh, chopped basil. Serve with green beans and squash (or any other summer veggies), and quinoa or couscous if desired.

*You can easily double or triple this recipe–just do multiple parchment packets (4 fillets each) and line them up on one baking sheet.

Check out The Yellow Table CookbookThe chronicles of a cookcook dreamFollow me on instagramThrowing dinner parties while keeping your sanity