Herb-Roasted Fish in Parchment

I have long been a fan of Ina Garten and her recipes. Her cookbooks read like stories to me, and I love that she includes pantry tips, shopping sources and basic entertaining tips.

I have liked every one of her recipes I've tried (her Steakhouse Steaks and Shrimp Scampi are two of my favorites) and this was no exception. I couldn't believe how much flavor the olives gave the dish, and parchment kept the fish really moist even when fully cooked. Easy to put together and quick to cook - great weeknight dish with green beans almondine and roasted potatoes.

Ingredients:

For each serving (I made four) you'll need:

• 8 ounces boneless fish fillet, such as snapper or cod 
• ½ teaspoon kosher salt 
• ¼ teaspoon freshly ground black pepper 
• 1 tablespoon freshly squeezed lemon juice 
• 1 tablespoon good olive oil 
• 1 large sprig fresh thyme 
• 2 Ceregnola or other large green olives with pits 
• Extra-large egg 

Method:

1. Preheat the oven to 400 degrees. 
2. Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet. 
3. Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package, then place the package on a sheet pan.
• NOTE: To this point,  you can "Make it Ahead." Place the fish packets on the sheet pan and refrigerate until ready to bake. I put mine together before work then just popped them in the oven that evening.
4. Bake for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper. 

Source: Barefoot Contessa