Grilled Fish in Parchment with Cherry Tomatoes & Corn

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This grilled fish in parchment recipe is a Nourish Network classic. Flaky white fish, like sustainable barramundi or catfish, are tough to grill, but that doesn’t mean they need to be left out of the summer repertoire. Just wrap them up in parchment (a classic French technique called “en papillote”) with a handful of summer veggies and you’ve got yourself a whole meal on the grill. Not inclined to fire up the grill? You also can cook the fish in the oven at 450  F for 10-15 minutes.


Grilled Fish in Parchment with Cherry Tomatoes & Corn

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: Serves 4


  1. 1/2 pound red new potatoes, very thinly sliced
  2. 2 tablespoons extra-virgin olive oil, divided
  3. Sea salt and freshly ground black pepper, to taste
  4. 4 (4-ounce) white fish fillets, such as barramundi or catfish
  5. 2 cups cherry tomatoes, stemmed
  6. 1 cup corn kernels, cut off cob (about 2 medium ears)
  7. 1/4 cup sliced scallions
  8. 3 cloves garlic, minced
  9. 2 tablespoons chiffonade basil
  10. 1/4 cup dry white wine


Preheat grill to medium heat.

Cut four 14-x-14-inch squares of parchment paper. Fold each in half and cut it into a wide heart shape. Then unfold and lay flat.

In a medium bowl, mix together potatoes with 1 tablespoon oil and a pinch of salt and pepper. Arrange a quarter of the potatoes on half of each of the parchment paper hearts, leaving a 1-inch border around the edge. Place a piece of fish on top of each. In the same bowl, combine the tomatoes, corn, scallions, garlic, basil, remaining 1 tablespoon oil, and salt and pepper.

Divide tomato and corn mixture evenly over fish and drizzle a tablespoon of wine over each. Then fold over the empty half and crimp the edges. Beginning at the top of the heart, roll the edges up and tightly over onto themselves and twist the end so that the packet is securely sealed. Lay finished packets on a rimless cutting board, a pizza peel or on the back of a cookie sheet.

Using a wide spatula, carefully transfer sealed packets onto the grill and cook for 10 minutes (they should be puffed and golden brown). Use the spatula to transfer the packets to individual plates. Let rest for 5 minutes, then slice open packets (or have diners do it themselves) and serve.


Cook Time: 15 minutes (includes resting time)

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  • nicki

    This was so easy and delicious! I did it in the oven and it worked out great!

  • Anonymous

    Tried this last night, but the recipe I got with my weekly menu plan didn’t incorporate the basil – only had me cut it up. I threw it in and it tasted great – but why the change between the online menu and the emailed ones? The grill method didn’t work out for me, the paper only browned on the bottom and the fish was not cooked, even at twice the allotted cooking time. I had a 325 degree grill the whole time. I assumed that was “medium”. Wound up nuking it to get my family fed on time.

    • Lia Huber

      Great question. I took it out of the packet and meant to sprinkle it on the top after cooking. Either way, the basil is a great addition, so I’m glad you added it in!

  • savvy

    YUMMY!! Off to the market for some basil!!

    • liahuber

      You’re gonna love it! :-)