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- 1 pound skin-on salmon, mackerel, bluefish or other oily fish, or whole fresh sardines or anchovies, cleaned and cut into 1½- to 2-inch pieces
- 1 medium onion, finely chopped
- 6 garlic cloves, thinly sliced
- 1/3 packed cup chopped fresh dill
- 1/3 packed cup chopped fresh flat-leaf parsley
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 2 lemons, sliced as thin as possible
- 2 tablespoons dry white wine or water
- Cut a 2-foot length of parchment paper and center it in a 10-inch skillet that has a lid.
- Put the fish, onion, garlic, herbs, salt and pepper in a medium bowl, drizzle over 2 Tbsp of the olive oil, and gently toss. Transfer to the lined skillet.
- Arrange lemon slices in a single layer over the fish. Drizzle the remaining 2 Tbsp olive oil and the wine or water over. Fold the paper over to cover the fish and crimp edges together to seal, then cover the pan. Cook over medium-high heat for 5 minutes; do not uncover the pan. Reduce the heat to medium and continue to cook, covered, for another 10 to 15 minutes, depending on how well-cooked you like your fish. Remove the pan from heat and rest for 5 minutes.
- Remove the lid, carefully open the paper, and serve directly from the skillet, so diners can use bread to mop up the juices.
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