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Recipe developer, cookbook author and creator of What’s Gaby Cooking, Gaby Dalkin, shared her healthy and easy weeknight seafood dinner that gets healthy, sustainable protein on the table with versatile accompanying flavors. Plus, the Alaska pollock fishery is the largest sustainable fishery in the United States.

PHOTO: Baked fish in parchment paper with tomatoes, lemon and herbs.
Gaby Dalkin
Baked fish in parchment paper with tomatoes, lemon and herbs.

She uses wild Alaska pollock, a mild tasting flaky white fish, but this recipe could be replicated with others, including salmon, cod, halibut or rockfish. Check out the full recipe below and feel free to swap out onions for fennel, tomatoes for capers or other favorite vegetables and aromatics.

Fish with Herbs and Tomatoes in Parchment Paper

Wild Alaska pollock
Olive oil
White onions, sliced
Juice of one lemon
Fresh herbs
Cherry tomatoes
Salt and pepper


Lay a bed of sliced onions on a piece of parchment paper. Add the fish on top. Crack freshly ground black pepper on top of the fish, along with kosher salt.

Top the seasoned fish with halved cherry tomatoes and sliced garlic. Sprinkle with sliced chives or your preferred soft herbs and a squeeze of lemon juice. Drizzle with olive oil.

Fold the parchment paper in half towards the middle of the fish and crimp together to create a seam along the center. Tuck the ends under to finish wrapping and place on a baking sheet.

Place in the oven at 400 degrees for 10-12 minutes.

Let cool slightly, open the parchment and serve.