Fish with Blood Orange and Thyme in Parchment

Healthy and low fat filet of fish with blood oranges and thyme in parchment

There isn’t a healthy epithet you can hurl at this Fish with Blood Orange and Thyme in Parchment that doesn’t fit — low calorie, low carb, gluten free, Paleo, low fat, Whole30… and while you’re at it you can throw in beautiful and delicious.  It’s great to have in your arsenal of recipes for when you feel the urge to cleanse.

Fish baked with blood oranges and thyme

This is a concept I play around with a lot, (remember this lemon herb version?) partly because we love to eat fish, and partly because it’s so fast and easy.  Sometimes I’ll layer my fish on top of onions, or fennel, sometimes tomatoes or julienned veggies, but because we’re at the start of citrus season, I’m using gorgeous blood oranges sliced so thinly you can see right through them like stained glass.  They’ll perfume my trout with their distinctive berry flavor.

Low calorie, low carb, Paleo fish baked with blood oranges and thyme

The secret to making a delicious meal out of something as simple as a piece of fish, a blood orange, and a few sprigs of thyme is baking them up en papiollote, or in parchment.  It’s a little packet you fold yourself from a big sheet of parchment paper.  It keeps all the juices and flavors in and they get a chance to enhance each other.  Before wrapping up the package I douse the fish with some really good olive oil, I used my O Blood Orange Olive Oil to emphasize the flavor.  This is the minimalist version, but you can layer in veggies if you like, or cooked couscous, rice, or other grains.

Fish with blood oranges and thyme cooked en papillote

You’ll arrange a layer of very thin orange slices on a sheet of parchment paper (you can also use foil.)  Top the citrus with sprigs of fresh thyme, and that forms the bed for your fish fillet.  Season the fish with salt and pepper, and drizzle with olive oil.  Wrap up the parchment like a little paper packet, folding the edges to secure.  You don’t need the string, I just did that for the photo ;)

Healthy and low fat filet of fish with blood oranges and thyme in parchment

It bakes in a 400F oven for about 20 minutes, and when you tear it open you’ll get a burst of steam and a wonderful aroma.  The fish will be perfectly tender and moist…I like to eat it right out of the paper.  You can actually eat the thin orange slices, too, if you like.  My go to easy sides for this fish are frozen petite peas and couscous.

TROUT steamed in parchment with blood oranges and thyme

Fish with Blood Orange and Thyme in Parchment

Yield: serves 2

Ingredients

  • 2 fillets of fish, I used trout
  • 2 blood oranges
  • sprigs of fresh thyme
  • salt and pepper
  • good quality olive oil, I used O Blood Orange Olive Oil

Instructions

  1. Set oven to 400F
  2. Use a mandoline slicer to slice your oranges into 1/8 inch slices. Remove any seeds.
  3. Arrange the slices in the middle of two large sheets of parchment paper. Overlap them out so they are about the size of your fish fillet. Top the oranges with fresh sprigs of thyme.
  4. Lay the fish on top of the thyme, and season with salt and pepper. Drizzle liberally with olive oil.
  5. Bring the two long sides of paper up around the fish and roll or fold to secure. Do the same with each end.
  6. Lay the packets on a baking sheet and bake for about 20 minutes. The fish will be steamed perfectly. If you are using thick pieces of fish you may want to check that it is done to your liking.
  7. Serve immediately sprinkled with some fresh thyme. Remove the cooked thyme if you like.
http://theviewfromgreatisland.com/fish-with-blood-orange-and-thyme/

notes:

  • I planned to use tilapia for this recipe, but when I got to the market the pieces of tilapia were just huge.  I went with beautiful trout fillets instead.  When it comes to fresh fish, keep an open mind with a recipe until you see what’s available at the market.  Better to go with what looks best rather than stick to a preconceived plan.  In this recipe any kind of mild white fish would work, including flounder, sole, halibut, etc.  I would not use a strong fish like salmon, swordfish, or tuna because I think they would dominate the delicate flavor of the oranges.  Note that if you do substitute a thicker piece of fish your cooking time may vary.
  • The oranges should be finely sliced for this, and an inexpensive mandoline slicer does a fantastic job.
  • Don’t stress about how to fold up the packet of parchment.  The main thing is to get it closed and secure.  Crunching it up like a lunch bag is fine.
  • I’ve done this with slits cut in the paper and without, and I don’t notice a difference, so I don’t do it.
  • Just before serving sprinkle on some fresh herbs.

Fish with blood oranges and thyme in parchment paper packets

 

I have a well documented obsession with blood oranges…

blood orange ice cream 1

Blood Orange Ice Cream

refreshing blood orangeade

Blood Orangeade

blood orange pound cake

BLOOD ORANGE POUND CAKE

28 Comments

  • Reply
    Ann
    February 24, 2017 at 1:39 pm

    Can I use regular orange instead of blood oranges?

    • Reply
      Sue
      February 24, 2017 at 4:16 pm

      Absolutely, and lemon, too!

  • Reply
    Cathy
    January 7, 2017 at 12:31 pm

    Can I use frozen white fish for this?

  • Reply
    Adina
    January 12, 2016 at 9:56 am

    This looks really impressive, I totally love it. And so simple on top of everything!

  • Reply
    Gerlinde @Sunnycovechef
    January 11, 2016 at 11:36 am

    I love fish cooked this way and love your idea of adding citrus, especially blood oranges. Yummy.

  • Reply
    Angie@Angie's Recipes
    January 11, 2016 at 10:38 am

    I just got a huge bag of blood oranges from ALDI!! This looks absolutely delicious and perfect for my dinner.

    • Reply
      Sue
      January 11, 2016 at 11:14 am

      Lucky you :)

  • Reply
    Cheyanne @ No Spoon Necessary
    January 11, 2016 at 7:31 am

    All the citrus this season has to offer makes me a very happy girl, especially all the blood oranges. Their color alone puts a smile on my face. Paired with fish, thyme and en papiollote = dinner perfection! This needs to be on my table immediately! Pinned! Cheers, my dear!

  • Reply
    Mary Ann | The Beach House Kitchen
    January 11, 2016 at 6:41 am

    So LOVE the blood oranges in this dish Sue! Need to try!

  • Reply
    Jennifer @ Seasons and Suppers
    January 9, 2016 at 12:32 pm

    So, so beautiful and what a perfect meal! I would just want to sit and stare at it for a bit before I ate it :)

  • Reply
    Susan
    January 9, 2016 at 10:02 am

    I’m sure which I prefer, trout or salmon but they both rank very highly in this household. What a beautiful way to prepare it. Your photos are lovely!

  • Reply
    Tricia @ Saving room for dessert
    January 8, 2016 at 2:58 pm

    So pretty and creative Sue – and that trout looks wonderful. We used to camp in Tennessee along the Tellico River. My husband and son would fish for trout early in the morning and we would have it fresh for breakfast sealed in a foil bag over an open fire. We usually used potatoes and onions but never thought to add citrus. I have to try this! I adore everything about it – especially the memories!

    • Reply
      Sue
      January 8, 2016 at 3:47 pm

      Trout for breakfast – I love it!

  • Reply
    Melanie @ Melanie Cooks
    January 8, 2016 at 1:20 pm

    I so through A LOT of parchment paper, every time I use the oven I line the baking pans with it! This is another great use of parchment paper – en papiollote! Make a healthy and yummy fish that doesn’t stick to the pan. Orange and thyme flavors go great with fish – perfect recipe!

    • Reply
      Sue
      January 8, 2016 at 3:57 pm

      I go through a lot of it, too Melanie, it’s pretty convenient.

  • Reply
    Laura (Tutti Dolci)
    January 8, 2016 at 1:01 pm

    I’m working with blood oranges today, aren’t they the prettiest? I love these flavors and cooking fish in parchment is the only way to go!

  • Reply
    Chris Scheuer
    January 8, 2016 at 11:24 am

    Only you could make a fish fillet look so beautiful Sue! My husband would go crazy over this. I don’t make enough fish (I think it’s due to growing up in the Midwest) and it’s his favorite thing to order at a restaurant. The kids and I always laugh and say if there’s fish on the menu, dad will be sure to order it! I definitely need to make this for him, thanks!

    • Reply
      Sue
      January 8, 2016 at 12:19 pm

      Hah — that’s a lot better than with my husband – he always orders the most outrageous thing on the menu — brains, liver, etc. :)

  • Reply
    sippitysup
    January 8, 2016 at 11:02 am

    A work of art! GREG

  • Reply
    genevieve @ gratitude & greens
    January 8, 2016 at 10:57 am

    I am super hyped that it’s blood orange season again! There’s so much you can do with them. This looks lovely- happy new year, Sue! xo

  • Reply
    guy23
    January 8, 2016 at 10:36 am

    I used to go fly fishing with my dad in upstate New York when I was a kid. If I’d know we could do this with what we caught I might have tried a little harder! Yum!

  • Reply
    Schatzi49
    January 8, 2016 at 10:20 am

    Just picked some of my blood oranges and am going to a store for fish tonight!! Thanks so much for this one.

    • Reply
      Sue
      January 8, 2016 at 10:22 am

      Hope you enjoy it, aren’t blood oranges great?

      • Reply
        Sue
        January 8, 2016 at 10:22 am

        Wait, did you say you picked your own blood oranges? Now I’m jealous…

        • Reply
          Schatzi49
          January 8, 2016 at 6:57 pm

          Yes I have my own blood orange also a satsuma tree in my backyard. Love being able to going out and picking the beautiful fruit. Just tried your recipe using wild rockfish filets, very good. I think the next time I will add some orange zest over the fish and there will be a next time.

          • Sue
            January 8, 2016 at 7:28 pm

            Great idea to use the zest, I should have thought of that!

  • Reply
    Sarah | Broma Bakery
    January 8, 2016 at 8:30 am

    A huge yes to this. Blood Orange Twins!

    • Reply
      Sue
      January 8, 2016 at 8:50 am

      Blood oranges are epic!

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