Fish en Papillote

This simple fish recipe is perfect for balancing the delicate flavors of Greece while incorporating many of the Pillars of the Greek Diet, with the added bonus of a beautiful presentation! Serve this with some simply steamed wild greens and/or some wild rice for a perfectly balanced meal.” -Chef Maria Loi


Serves 2

  • Athena Kolymvari Extra-virgin olive oil
  • 1 lemon, thinly sliced
  • Two 4-ounce portions white fish fillet (such as branzino, cod, or halibut)
  • Salt and freshly ground black pepper
  • ½ pint grape tomatoes
  • 1 garlic clove, thinly sliced
  • 3 sprigs of fresh thyme


  1. Preheat the oven to 400°F.

  1. Line a baking sheet with foil, and drizzle the foil with a little olive oil. Fold a piece of parchment paper in half, center it on top of the foil, and arrange the lemon slices on one half as a bed for the fish fillets.

  1. Liberally season the fish fillets with salt and pepper and arrange them in a single layer on the lemon slices. Top the fish with the tomatoes, garlic, and thyme, and drizzle with 5 tablespoons of olive oil.

  1. Fold the parchment over the fish. Crimp the longer edges of parchment paper together to seal. Roll the 2 shorter edges of the parchment toward the middle so that the fish is fully enclosed in a parchment package. Rub a little olive oil on the outside of the parchment paper.

  2. Bake the fish for 13 to 16 minutes, or until the parchment paper puffs up. Serve the fish in their parchment packages.

Click below to try some amazing Greek recipes featuring Athena olive oil courtesy of
Chef Maria Loi, International Ambassador of Greek Gastronomy


Cannelini Beans

Fish en Papillote

Lemon-Olive Oil Cake

Ravani from Thermo