Baked Fish In Parchment

I don't have any ideas of what to cook for lunch later. I'm thinking of something non-rice or pasta. It's either Pasta Bolognese or Fish & Chips. After looking into numbers of fish recipes online, I stumbled on this parchment paper grilled fish. You can prepare it in a flash with just few simple ingredients. After counter-check of the available ingredients in the fridge and mini pantry, I think this is going to be it!

Anyway, I saw this similar recipe on TV few years back and was struck by the idea of wrapping the fish in the parchment. It looks chic and hey you have less clean-up after that, and that's important! :-).

Since today is a CNY Holiday, and holiday mood is surely there, the day seems to be perfect. However, due to ingredients constraint, I'm going to cook a very simple Baked Fish and couple that with potato wedges from the freezer. (BTW, this post is 2 days later than it's supposed to be...sigh...)

Baked Fish in Parchment. Just out from the oven. Serve with lemon.

This is truly sensational dish. Easy to prepare but loads of deliciousness!

BAKED FISH IN PARCHMENT
OBEDIENT INGREDIENTS
(Adapted from bittman.blogs.nytimes.com with slight modification)

2-3 layers of Parchment paper (cut to fish fillet size)
2 portions of fish fillet (I use Sutchi Fillet)
Salt & freshly ground pepper
8-10 Cherry Tomatoes (Halved)
1-2 Garlic (finely chopped)
1 Stalk of Coriander Leaves (You can use Parsley or Basil, chopped as well)
Olive Oil

METHOD:
Pre-heat oven to 200oC/400oF.
Place the fish on the parchment paper (I use 2 layer of parchment for each fillet).
Rub the fish fillet with olive oil and season it with salt & pepper on both sides. Place it in the centre of parchment paper.

Olive oil rubbed and sprinkled salt & pepper fish fillet. Place in the centre of parchment.

Garnish with coriander and cherry tomatoes. The tomatoes do add extra flavour, love it...!

Scatter coriander & cherry tomatoes and sprinkle the garlic on top of the fish.
Wrap-up the fish fillet with the parchment by folding the sides of the fish to form a sealed pouch. Crimping the edges as tighly as you can. Then fold the end side of the parchment to ensure there's no leakage.

Fold the parchment firmly as you can. Fold the end sides to ensure no leakage.

Roast in hot oven 12 to 14 minutes. Serve immediately.

NOTE: You can prepare this is advance and refrigerate the packages (for not more than 6 hours) until you're ready to cook.