Fish Parchment Parcels with Lemon and Olives
Prep time: 
Cook time: 
Total time: 
Serves: 1
Simple and flavorful fish cooked in a parchment packet with zucchini, lemon and olives
  • Two flounder (or any white fish) filets, about 4 oz total
  • ¼ teaspoon Himalayan pink salt
  • 3-4 lemon slices
  • 2 cloves of garlic, peeled and cut into thin slices
  • 4-6 olives pitted and sliced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 medium zucchini, cut into ribbons using a peeler
  • One 8 x 12-inch sheet of parchment paper
  1. Pre heat oven to 350 degrees F.
  2. In a large baking tray, lay the sheet of parchment paper.
  3. Place the fish on the lower half of the parchment sheet.
  4. Sprinkle the Himalayan salt on top. Place the lemon slices and the garlic slices on top.
  5. Place the zucchini ribbons next to the fish.
  6. Drizzle the olive oil and the lemon juice on top of both the zucchini and the fish.
  7. Now fold the upper part of the parchment over the bottom half. Then fold the edges together to form a seal. Similarly fold in the other smaller sides to form a seal so that you get a completely sealed packet.
  8. Place the tray in the oven and bake the packet for 20 minutes.
  9. Take the tray out of the oven.
  10. To serve, place the packet on a serving plate and serve OR carefully transfer contents of the packet onto a serving plate along with all the juices and serve.
Recipe by Autoimmune Wellness at