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Test Kitchen Approved

Greek Fish Packet

Recipe By Savory Spice Test Kitchen

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Savory Spice Test Kitchen

A beautiful and healthy dish with plenty of vegetables on white fish.

Serving Suggestions

Great right out of the packet. Delicious with lentils or rice to soak up the fish and veggie broth that forms in the packet.


Parchment paper to make packets

1 medium fennel bulb, sliced thin and fronds reserved

1 medium zucchini, cut into about ¼-inch thick slices

4 (4 oz.) white fish fillets (e.g. rockfish, halibut, cod)

4 tsp. olive oil

4 Tbsp. butter

1 cups cherry tomatoes

¼ cups chopped Kalamata olives

¼ cups diced red onion

1 lemon, cut into 4 wedges

Savory Spice ingredients in this recipe

  • Dill Weed

    Dill weed is native to Western Europe and Russia. Traditionally used in German and Scandinavian cooking, it has become more popular in the States. ...

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  • Mt. Olympus Greek Style Seasoning

    One of our most popular picks, this Mt. Olympus Greek Style Seasoning blend smells and tastes like a Greek chicken dish in a bottle! It's a versati...

    View full details


Preheat oven to 400 degrees. Tear off four generous pieces of parchment paper and fold each in half; each should be big enough to fit fish fillet inside with generous room left to fold edges of paper into a packet. Open each folded piece of paper and add a layer of sliced fennel in the middle. Top with a layer of sliced zucchini. Sprinkle veggies with 1/2 tsp. Greek seasoning and 1/4 tsp. dill. Set fish fillet on top of seasoned veggies and sprinkle fish with another 1/2 tsp. Greek seasoning and 1/4 tsp. dill. Drizzle with 1 tsp. olive oil then set 1 Tbsp. butter on top of fillet. Top with a handful of cherry tomatoes and a sprig of reserved fennel fronds. Fold parchment over fish and, starting at one side, roll paper up to seal as well as possible to create a packet. Bake for about 12 to 15 min. depending on size of fillets. Fish should feel slightly firm through the packet at the thickest part of fillet. Let fish rest for a couple of minutes before tearing open packet. Serve topped with fresh fennel fronds, olives, onions, and a lemon wedge.