Step by step

Method

4 steps

1. 1

   Heat the oven to 400°F. Cut four large parchment sheets (or foil). Place one white fish fillet (about 5 oz) in the center of each sheet.

2. 2

   Drizzle each fillet with a little of 1 tablespoon olive oil total, then top with 1 cup halved cherry tomatoes (divided), ⅓ cup sliced Kalamata olives, 2 sliced garlic cloves, thin lemon slices from 1 lemon, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. You want the toppings sitting on the fish, not sliding off in a pile.

3. 3

   Fold each parchment into a sealed packet — crimp the edges tight so steam stays inside — and set them on a sheet pan.

4. 4

   Bake 12–15 minutes until the fish flakes easily with a fork and looks opaque (thicker fillets need the full 15). Open carefully away from your face — the steam is hot. Finish with 2 tablespoons chopped parsley. You want flaky steamed white fish with jammy tomatoes and briny olives — not dry overbaked fillets or a watery underseasoned packet.