Whip up this easy weeknight meal with about 10 minutes of prep and 25 minutes of baking! Plus easy cleanup since it is all baked together on the parchment paper.

This tasty, flaky white fish is sure to satisfy the whole family or it can be saved to top a salad for the next day’s lunch.



Preheat the oven to 425 degrees.

Strip the leaves off the stems off half of the thyme and rosemary.

Pro Tip: Run your fingers down the length of the stem against the growth to get all of the leaves off quickly and efficiently.

Chop the stripped leaves finely.

Cut the lemon into slices.

Place the fish onto an oversized piece of parchment paper on a baking sheet – you will need extra on the sides to roll later on.

Drizzle olive oil over the fish.

Add chopped thyme and rosemary and salt and pepper to taste.

Top with tomatoes, lemon slices, and sprigs of rosemary and thyme.

Bring the parchment paper together at the top and roll ends and sides into an enclosed packet.

Bake in the over for 20-25 minutes.

Serve immediately atop your favorite greens; we love arugula!




Wild-Caught White Fish

Cherry Tomatoes




Olive Oil

Salt + Pepper


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