Martha Stewart’s Parchment

Martha Stewart’s Parchment is a beautifully simple parchment-baked fish recipe that delivers tender, flaky seafood with delicate vegetables and fresh herbs in every bite. Cooking in parchment paper locks in moisture and flavour, creating a light yet deeply satisfying meal with almost no cleanup. The texture is soft and buttery, while the lemon, garlic, and herbs add brightness and freshness throughout. This elegant dish looks impressive enough for entertaining, yet it is surprisingly easy to prepare in under 40 minutes.

Ingredients

For the Fish Parcels

• 4 skinless salmon fillets or white fish fillets
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 lemon, thinly sliced
• 2 garlic cloves, finely sliced
• 1 small courgette, thinly sliced
• 1 small carrot, julienned
• 1 small red onion, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 4 teaspoons unsalted butter

For Assembly

• 4 large sheets baking parchment
• Extra lemon wedges for serving

How to Make Martha Stewart’s Parchment

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the centre of the oven so the parchment parcels cook evenly.

• Prepare the parchment sheets: Cut four large sheets of baking parchment. Fold each sheet in half, then open back out so you can fill one side before sealing.

• Season the fish: Pat the fish fillets dry with kitchen paper. Drizzle with olive oil and season both sides with salt and black pepper.

• Layer the vegetables: Divide the sliced courgette, carrot, and red onion evenly between the parchment sheets, placing them on one side of each fold.

• Add the fish: Place one fish fillet on top of each vegetable pile. Scatter over the garlic, parsley, and dill.

• Finish the parcels: Top each fillet with lemon slices and a teaspoon of butter. Fold the parchment over the fish and crimp the edges tightly to seal the parcels completely.

• Bake the parchment parcels: Place the parcels on a baking tray and bake for 15 to 18 minutes until puffed and lightly golden. The fish should flake easily with a fork.

• Rest and serve: Remove from the oven and allow the parcels to rest for 2 minutes. Carefully open each parcel to release the steam before serving with fresh lemon wedges.

Tips for the Best Martha Stewart’s Parchment

How do I stop the parchment parcels from leaking?

Fold and crimp the parchment edges tightly so steam stays trapped inside during baking. This keeps the fish moist and tender.

Can I use frozen fish?

Yes, but thaw it fully first and pat dry with kitchen paper to avoid excess moisture inside the parcels.

What vegetables work best in parchment cooking?

Thinly sliced vegetables cook most evenly. Courgettes, carrots, asparagus, peppers, and fennel all work beautifully.

How do I know when the fish is cooked?

The fish should flake easily with a fork and appear opaque throughout. Thin fillets may cook slightly faster.

Serving Suggestions

• Serve with buttered new potatoes
• Pair with steamed rice or couscous
• Add a crisp green salad on the side
• Enjoy with roasted asparagus or green beans

Storage

Room Temperature

This dish should not sit out for longer than 2 hours after cooking.

Refrigerator

Store cooled fish and vegetables in an airtight container in the refrigerator for up to 2 days.

Freezing

Freeze cooked portions in airtight containers for up to 1 month. Defrost overnight in the refrigerator before reheating gently.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 8g
• Protein: 31g
• Fat: 18g
• Saturated Fat: 5g
• Sodium: 540mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Martha Stewart’s Parchment

Recipe by Milli RoseCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender fish baked in parchment paper with fresh vegetables, herbs, garlic, and lemon for a light and flavourful meal.

Ingredients

• 4 skinless salmon fillets or white fish fillets

• 1 tablespoon olive oil

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 lemon, thinly sliced

• 2 garlic cloves, finely sliced

• 1 small courgette, thinly sliced

• 1 small carrot, julienned

• 1 small red onion, thinly sliced

• 2 tablespoons fresh parsley, chopped

• 1 tablespoon fresh dill, chopped

• 4 teaspoons unsalted butter

• 4 large sheets baking parchment

• Extra lemon wedges for serving

Directions

• Preheat oven to 200°C or 180°C fan and prepare a baking tray.
• Fold parchment sheets in half and open flat for filling.
• Season the fish with olive oil, salt, and black pepper.
• Layer vegetables onto one side of each parchment sheet.
• Place fish on top and add garlic, herbs, lemon, and butter.
• Fold and crimp the parchment edges tightly to seal.
• Bake for 15 to 18 minutes until the fish flakes easily.
• Rest for 2 minutes before carefully opening and serving.

Notes

• Thinly sliced vegetables cook most evenly.
• Seal parchment tightly to trap steam and flavour.
• Serve immediately for the freshest texture and flavour.