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Grill-Roasted Fish in Parchment with Tomatoes and Olives

Servings: 2

Fish baked in parchment is a classic  technique for flavorful, perfectly cooked fish with little effort and even less clean-up. Here it’s adapted for the summer months by baking the fish on a gas grill. Using a parchment roasting bag makes it even easier to seal up the fish into packets. If you want to double the recipe, use two roasting bags.


  • 1 cup grape or cherry tomatoes, halved
  • 1/3 cup coarsely chopped kalamata olives
  • 1 tsp. chopped fresh oregano
  • 1 large clove garlic, minced
  • 1 Tbs. extra-virgin olive oil, more for the fish
  • Kosher salt and freshly ground pepper
  • 2 1/2-inch-thick fish fillets, such as red snapper or striped bass
  • Chopped fresh mint for garnish


  • Heat a gas grill with all burners on high.
  • In a small bowl, combine the tomatoes, olives, garlic, oregano, and olive oil. Season to taste with salt and pepper.
  • Open a medium If You Care parchment roasting bag and place it, seam side up, on a 1-rim or rimless baking sheet.
  • Brush the fish fillets with olive oil and season with salt and pepper. Put them in the center of the bag, not too close to the back. Top the fish with the tomato-olive mixture.
  • Seal the bag by folding the open end several times towards the top to snugly enclose the fish.
  • When the grill reaches 425°F, set it up for indirect cooking by turning off all but one of the burners, and keep the remaining burner on high heat. Holding the sheet pan by its rimmed edge (if there is one), gently slide the fish in its roasting bag onto the cool side of the grill. Close the grill lid and cook for 15 minutes, rotating the packet once with tongs so both fish fillets cook evenly.
  • Use the baking sheet to gently remove the roasting bag from the grill, and let rest for 5 minutes. Cut or tear open the bag along the top seam (be careful of the steam, which is very hot), and serve.


If you don’t have a gas grill or the weather’s not cooperating, you can roast the fish packet on a baking sheet in a 425°F oven.


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