FIVE Kitchen | Fish in Parchment paper with 5 Olive Oil
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Fish in Parchment paper with 5 Olive Oil

Very good source of Selenium (>100% of daily needs) as well as protein
Contains mono and poly-unsaturated fatty acids
Very quick to make with minimum preparation


(prep. ~5′ + cook.~25′)








Good fat


  • 2 whole fish or 4 smaller, cleaned with heads on, ~1 Kg/2 lbs total
  • Cherry tomatoes, ~1,5 cups
  • 4 Lemons, 3 in thin slices and 1 halved
  • Red onion, 1 medium, sliced
  • Fresh Parsley, one small bunch divided
  • White Wine, 4TBS
  • 5 Organic Extra Virgin Olive Oil, 4 TBS
  • Salt and Pepper to taste
  • Parchment paper


  1. Preheat the oven to 200C/390F
  2. Wash under cold water and pat dry with paper towel.
  3. Line a folded piece of parchment paper on a big baking sheet and unfold to place fish.
  4. Salt and pepper fish inside out. In each cavity, put some parsley, onion slices and 1-2 lemon slices.
  5. Sprinkle tomatoes and rest of onion slices around the fish and add salt and pepper to taste. Decorate each fish with 2-3 lemon slices.
  6. Drizzle 5 Organic Extra Virgin Olive Oil throughout the pan and pour wine over tomatoes and onions (optional).
  7. Fold parchment paper over the fish and create an airtight seal by folding continuously from one of the ends (staple in necessary).
  8. Bake for 20 minutes, turn oven off and let it finish cooking in the over for another 10 minutes.
  9. Carefully open parchment paper creating a beautiful serving presentation.