Mediterranean Fish in Parchment


  • 1 Tablespoon unrefined, cold pressed, extra virgin olive oil

  • 3 cloves garlic, thinly sliced

  • ⅛ teaspoon red pepper flakes

  • 1 cup grape tomatoes, halved

  • 2 Tablespoons capers, drained

  • a handful of mixed fresh herbs (I like to use mostly parsley with a little basil and mint mixed in), if you have them or sprigs of fresh thyme

  • ½ teaspoon sea salt + extra for seasoning fish

  • a few grinds of freshly ground black pepper to taste + extra for seasoning fish

  • 4 filets of wild halibut or sole

  • 4 teaspoons unsalted butter or unrefined, cold-pressed extra-virgin olive oil

  • 8 teaspoons dry white wine

  • 4 12-inch squares of unbleached parchment​


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