If you’re craving a dish that feels both light and luxurious, the Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe is an absolute winner. This recipe combines delicate whitefish fillets with the brightness of lemon, the subtle sweetness of shallots, and the fresh, herby notes of dill, all sealed within parchment paper to lock in incredible flavors and moisture. It’s a fuss-free, elegant meal that feels like a restaurant special but comes together in almost no time, making it perfect for weeknights or impressing guests.
Ingredients You’ll Need
The magic of this Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe lies in its simplicity. Each ingredient plays a vital role, from the flaky whitefish providing a tender base to the lemon adding zesty brightness that cuts through the richness. The shallots and dill introduce layers of aroma and flavor that elevate the dish beautifully.
- 1 pound whitefish fillets: Choose fresh, firm fillets for the best texture and mild flavor.
- 1/2 teaspoon kosher salt: Enhances the natural flavors of the fish without overwhelming it.
- 1/4 teaspoon ground black pepper: Adds just a hint of warmth and depth.
- 1 tablespoon olive oil: Brings richness and helps meld the flavors together.
- 1 tablespoon melted butter: Offers a silky finish and complements the delicate fish.
- 1/2 teaspoon garlic powder: Infuses a gentle garlicky note without overpowering the freshness.
- 2 shallots, thinly sliced: Provide sweetness and a mild onion flavor that pairs perfectly with the fish.
- 1 lemon, sliced into rounds: Brightens the dish with its citrusy aroma and moisture.
- 3 sprigs fresh dill: Adds a crisp herbal fragrance that’s quintessential in seafood dishes.
How to Make Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to a toasty 400 degrees Fahrenheit. This temp is perfect for gently cooking the fish through without drying it out.
Step 2: Season the Fish
Pat your whitefish fillets dry with a paper towel. This step is key for ensuring the seasonings stick well. Then, sprinkle kosher salt and ground black pepper evenly over both sides of the fillets to enhance their natural taste.
Step 3: Create Your Flavorful Oil Mix
In a small bowl, whisk together the olive oil, melted butter, and garlic powder. This simple blend will baste the fish, adding richness and a subtle garlicky background note that brings all elements together.
Step 4: Assemble on Parchment
Lay a large sheet of parchment paper on a rimmed baking sheet, then place the fish skin-side down right onto it. This base will keep cooking clean and ensure no sticking.
Step 5: Add Aromatics and Herbs
Brush the olive oil mixture generously over the fillets. Next, scatter the thinly sliced shallots evenly atop the fish, layer on the lemon slices, and tuck the fresh dill sprigs around. These ingredients will steam to perfection inside the parchment packet.
Step 6: Seal the Packet
Fold the edges of the parchment gently into the center, creating a neat sealed packet. The idea here is to trap steam inside to cook the fish delicately and evenly, infusing it with all the aromatic flavors.
Step 7: Bake Until Perfect
Place the baking sheet in the preheated oven and bake for 15 to 20 minutes. The fish is done when it reaches an internal temperature of 145 degrees Fahrenheit and flakes easily with a fork. The parchment lets it cook in its own juices, locking moisture and taste.
Step 8: Serve Immediately
Gently open your parchment packet—be cautious of the hot steam—and transfer the flaky, fragrant fish to plates to serve immediately for the best texture and flavor.
How to Serve Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe
Garnishes
Adding a sprinkle of fresh dill or a few lemon wedges accentuates the existing flavors and adds a fresh, vibrant touch right on the plate. A light drizzle of extra virgin olive oil can also add a glossy finish that looks as good as it tastes.
Side Dishes
This Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe pairs beautifully with simple sides like a fluffy rice pilaf, garlic roasted asparagus, or a crisp green salad dressed in lemon vinaigrette. The mild fish acts as a wonderful canvas for these fresh, clean companions.
Creative Ways to Present
You can get creative by serving the fish still wrapped in parchment right at the table, adding a bit of theatrical steam release. Alternatively, flake the cooked fish over a bed of lightly sautéed greens for a more rustic presentation that still feels refined.
Make Ahead and Storage
Storing Leftovers
Leftover whitefish can be placed in an airtight container and refrigerated for up to 2 days. It’s best to remove the fish from the parchment before storing to keep textures intact.
Freezing
If you want to keep leftovers longer, you can freeze the cooked fish in airtight containers or freezer bags for up to 1 month. For optimal taste, thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a low oven around 300 degrees Fahrenheit wrapped loosely in foil to prevent drying out. Microwaving is possible but can dry the fish quickly, so oven reheating is preferred for maintaining moisture.
FAQs
Can I use other fish besides whitefish for this recipe?
Absolutely! While whitefish is perfect because of its mild flavor and flaky texture, you can substitute with cod, halibut, or even salmon to suit your preference.
Do I need to use fresh dill or can dried work?
Fresh dill really shines in this recipe, imparting a vibrant, herbal aroma that dried dill can’t quite match. However, if you only have dried dill, use it sparingly to avoid overpowering the dish.
Is it necessary to cook the fish in parchment paper?
The parchment packet method seals in moisture and flavor beautifully, making the fish tender and infused with herbs and lemon. You can bake uncovered, but the fish will be less moist and flavorful.
Can I prepare the packets ahead of time?
You can assemble the parchment packets ahead and refrigerate for a few hours before baking, but bake them fresh for the best results and texture.
What if I don’t have an instant-read thermometer?
No worries! You can test doneness by gently flaking the fish with a fork—it should be opaque and separate easily when fully cooked.
Final Thoughts
This Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe has quickly become one of my go-to meals when I want something that feels special without the fuss. It’s a perfect harmony of fresh, bright flavors and comforting textures that I’m sure you and your loved ones will adore. Give this recipe a try and watch it become a staple in your kitchen as well!
Print
Baked Whitefish in Parchment with Lemon, Shallots, and Dill Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Baked Whitefish recipe delivers a perfectly tender and flaky fish fillet infused with the flavors of garlic, shallots, lemon, and fresh dill. Baked gently in parchment paper, the fish retains moisture and delicate taste, making it a healthy and delicious meal suitable for any occasion.
Ingredients
Fish and Seasoning
- 1 pound whitefish fillets
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Seasoning Mixture
- 1 tablespoon olive oil
- 1 tablespoon melted butter
- 1/2 teaspoon garlic powder
Toppings
- 2 shallots, thinly sliced
- 1 lemon, sliced into rounds
- 3 sprigs fresh dill
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the fish.
- Season the Fish: Pat the whitefish fillets dry with a paper towel. Sprinkle kosher salt and ground black pepper evenly on both sides of the fillets to season.
- Prepare Oil Mixture: In a small bowl, combine the olive oil, melted butter, and garlic powder. Stir well to create a flavorful brush-on mixture for the fish.
- Arrange Fish on Parchment: Place the seasoned fish fillets skin side down on a large sheet of parchment paper that is set on a rimmed baking sheet.
- Apply Toppings: Brush the olive oil and butter mixture evenly over the fish. Then top with thinly sliced shallots, lemon rounds, and fresh dill sprigs for aroma and freshness.
- Seal Packet: Fold the edges of the parchment paper towards the center and create a sealed fold along the top, enclosing the fish and toppings into a tight parchment packet to steam during baking.
- Bake the Fish: Place the baking sheet in the preheated oven and bake for 15 to 20 minutes, or until the fish reaches an internal temperature of 145 degrees Fahrenheit and flakes easily with a fork.
- Serve: Carefully open the parchment packet and serve the whitefish immediately while hot, enjoying the moist, flavorful fish.
Notes
- Use an instant-read thermometer to ensure the fish reaches safe internal temperature of 145°F.
- Folding the parchment paper tightly traps steam, gently cooking the fish for tender results.
- Whitefish can be substituted with other firm white fish like cod, haddock, or halibut.
- For additional flavor, sprinkle fresh herbs like parsley or tarragon along with dill.
- Serve the dish with steamed vegetables or a light salad for a complete meal.
