In light of Norouz I am posting yet another fish recipe. Two years ago I posted the traditional Pan Fried White Fish that Iranians eat for Norouz and last year I posted a Roasted White Fish recipe. This year I have yet another delicious recipe to share. This method of cooking is perfect for those who want to avoid frying or using any type of oil in order to cook their fish. Of course you do have the option of using butter or olive oil, but it’s certainly not necessary. Cooking fish in parchment paper is ridiculously easy and quick. The fish is cooked on a high temperature while the parchment paper creates a steaming effect.


4 pieces of white fish

1 garlic clove

12 lemon slices

1/2 cup fresh dish

Salt & pepper

Prep fish and ingredients to be loaded in parchment paper by cutting fish in equal pieces and thin slicing the garlic. Generously season fish pieces on both sides with salt and pepper.

Begin to assemble ingredients on a piece of rectangular parchment paper. First place  three slices of lemons topped by a thin slice of garlic on the left side of the paper.

Add seasoned fish.

Add some dill on top.

If you want to be adventures, you can also add some butter or olive oil to the fish for extra flavor. Rest assured though that the fish will be moist regardless of the butter.

Fold over the right side of the parchment paper over the fish and carefully fold over the edge starting on the right on to itself. Continue folding over from the middle point of the previous fold all the way to the left side.

Twist the very last fold onto itself.

Place packets on a cookie sheet and bake at 425° for 15 minutes or until fish is cooked all the way through.

Serve fish with a slice of lemon along with either Sabzi Polow, Baghali Polow, or Shivid Polow.