How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Fish Fillets with Tomatoes and Olives in Parchment?

You need 9 ingredients. The key ingredients include: four 20 by 15 inch pieces of parchment paper, vegetable oil for brushing the parchment, four 6- to-8 ounce skinless flounder or orange roughy fillets, twelve 1/4-inch-thick tomato slices, and more.

Is Fish Fillets with Tomatoes and Olives in Parchment suitable as seafood?

Yes, Fish Fillets with Tomatoes and Olives in Parchment falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Fish Fillets with Tomatoes and Olives in Parchment?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fillets with Tomatoes and Olives in Parchment Recipe

Name: Fish Fillets with Tomatoes and Olives in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: four 20 by 15 inch pieces of parchment paper; vegetable oil for brushing the parchment; four 6- to-8 ounce skinless flounder or orange roughy fillets; twelve 1/4-inch-thick tomato slices; 8 Kalamata or other brine-cured black olives, pitted and sliced thin; 1/2 teaspoon dried hot red pepper flakes; 1 1/2 tablespoons unsalted butter, cut into bits; the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips; 4 fresh herb sprigs, such as sage, thyme, or parsley

Fish Fillets with Tomatoes and Olives in Parchment – a delicious recipe with four, vegetable oil, four, tomato, black olives, unsalted butter. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

four 20 by 15 inch pieces of parchment paper
vegetable oil for brushing the parchment
four 6- to-8 ounce skinless flounder or orange roughy fillets
twelve 1/4-inch-thick tomato slices
8 Kalamata or other brine-cured black olives, pitted and sliced thin
1/2 teaspoon dried hot red pepper flakes
1 1/2 tablespoons unsalted butter, cut into bits
the zest from 1/2 orange removed with a vegetable peeler and cut into thin julienne strips
4 fresh herb sprigs, such as sage, thyme, or parsley

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
74 kcal
Category
Seafood

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Fish Fillets with Tomatoes and Olives in Parchment

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