Fish in Parchment with Fresh Pineapple Salsa


Fish in Parchment with Fresh Pineapple Salsa

August 15, 2017

  • Yields: 4 Servings



1Preheat oven to 350 F.

2Dice pineapple/onion/cucumber.

3Chop cilantro.

4Mince jalapeño.

5Juice limes.


1For pineapple salsa: In a bowl, stir together pineapple, red onion, 1/2 cup cilantro leaves, jalapeño pepper, cucumber, and 1 tablespoon lime juice. Set aside.

2For fish seasoning: In a small bowl, stir together 2 tablespoon olive oil, 2 tablespoons lime juice, pinch of salt, pepper, 1/2 cup cilantro leaves.

3Place each fish filet on parchment sheet. Top with 1/4 of the seasoning mixture. Bring horizontal ends on parchment together, fold over and tightly seal by crimping from one end to the other. Twist ends once done wrapping top portion to seal. Repeat with remaining filets.

4Bake fish for about 15 minutes [fish should flake easily] and remove from oven.

5When ready to serve, open parchment, top with salsa, and serve.


2 cups of fresh pineapple, diced

1/4 cup red onion, diced

1 cup cilantro leaves, chopped

1 jalapeño pepper, seeded and minced

1 cup cucumber, peeled and diced (optional)

2 limes, juiced

2 tbsp extra-virgin olive oil

Pinch of salt

1/4 tsp pepper

4 (6oz) cod fillets

parchment paper sheets

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