Here is the Mediterranean counterpart to the Asian version in the previous post 
on fish cooked in paper. In this version, place the fish fillet in the center of parchment paper resting on some thinly sliced whole lemons, sliced garlic, white onions and chopped tomatoes. Season the fish generously with salt and pepper. On top pile on some sliced tomatoes, onions, garlic, capers, fresh thyme or other herbs such as dried basil or oregano and add some olives (I used nicoise olives in some of my iterations) and sliced grilled red capsicum or sweet bell peppers if you have them. If you can afford the fat, I add some of the marinating oil for the grilled peppers on top of the fish. Bake this or steam it as described in the previous post.
By now you get the idea how this method of cooking fish works. 
You can play with the ingredients to get the combinations that work for you. But try and keep ingredients that make sense together… in the Mediterranean version artichokes would work, anchovies, etc. would also do well. The key is to use flavors that will emerge within 10 minutes of cooking. So you can’t use mild subtle flavorings, you need bold, loud flavors like lemons, garlic, etc. or in the Asian version, soy sauce, ginger, etc. Once you have tried these recipes and they turn out well, this may become a favorite in your kitchen. It’s so simple, so healthy and so delicious to eat!
9 Responses
MM, forgive the question, but where do i get parchment paper for cooking?
passive, nothing to forgive…you can get parchment paper at Cooks Exchange in Megamall or Rockwell, or if you can’t get that, get baking paper (with wax paper and foil in the grocery–I saw it at Cash & Carry, Shoemart Groceries and Rustans so far) that comes in smaller boxes. Do not use wax paper. In a pinch, use foil but preferably not with anything acidic…
so this parchment is similar to the glad (the brand) baking paper? both the asian and mediterrenean (i can;t ever spell this right!) look very good — but i am a poor dieter, after an hour of eating fish or vegetables, i get very hungry. i need my meat! heehee.
this reminds me of our girlscout outdoor cooking–a piece of pork or fish (i think) then some onions, tomato and bell pepper in a foil packet. no wonder it tasted tinny… acid and foil…
Mandy, Glad baking paper works, I have used it. I just like the parchment in larger sheets as it is easier to cut nice big circles of paper…
hi MM, both cooking styles (asian and mediterranean) look great. would cooking in paper work with salmon too?
mojitodrinker, yes, almost any fish fillet would work in parchment paper…
the pinoy version would be our “pinaputok na …”whatever fish..wouldn’t you think so, MarketMan? except that the pinoy version would use banana leaves in place of parchment paper (organic, of course), and the seasonings would be ginger, tomatoes, tanglad, patis, and calamansi, and the whole caboodle of variations. tilapia, apahap, small dilis, bangus belly, mahi-mahi, lapu-lapu, maya-maya are wonderful for this. save the heads for sinigang.
Mmmm yes! I love pinaputok na kitang! Using banana leaves instead of parchment paper enhances the flavors. With banana leaves, you can either steam or bake your fish, or fry it.
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