Baked Seafood Medley in Parchment

Almost any fish fillets work beautifully for this entree. Try salmon, orange roughy, mahi mahi, red snapper, or sole. Fillets should be no more than 1/2-inch thick to cook evenly.


1/2 cup NAKANO Seasoned Rice Vinegar Basil and Oregano
Grated peel of one large lemon
1 Tbsp. fresh lemon juice
1 clove garlic, crushed
1/2 tsp. salt
1/4 tsp. fresh-ground pepper
2 1/2 lbs. mixed seafood (boneless fish fillets, medium peeled shrimp, small scallops)
1 small red onion, thinly sliced
1/2 cup lightly packed chopped basil


Preheat oven to 450ºF. In a 1-cup measuring cup, combine seasoned rice vinegar, lemon peel, lemon juice, garlic, salt, and pepper; stir. Cut fish fillets into 3-inch pieces. Place all the seafood in a medium non-metallic container or sealable plastic bag; add marinade. Cover and refrigerate 1 hour, stirring once. 

Fill and seal packets one at a time: To fill, place one piece of parchment paper on a rimmed sheet tray. With a slotted spoon, remove one portion of the fish fillets from marinade. Drain and place in the center of the paper; sprinkle fillet with additional salt. Place drained shrimp and scallops around fillet. Top with red onions and basil. Add about 1 teaspoon marinade; seal. When finished with packets, discard remaining marinade. Bake packets on the sheet tray for 8 to 10 minutes. 

To serve, place one packet on each dinner plate or spoon out onto individual portions of hot cooked rice. If desired, pierce each packet with the tip of a sharp knife to drain some of the liquid before serving. 

Makes 6 servings. 

Microwave Variation: Parchment packets may be cooked in the microwave oven. Cook three at a time on a plate. Pierce the top of each packet with the tip of a sharp knife to vent. Cook on medium power about 4 minutes or until seafood is done. 

Tips: For a delicious meal idea, serve our baked seafood medley over hot cooked rice with a side of steamed spinach, asparagus spears, or green beans. For convenience, use frozen shrimp and scallops. Frozen uncooked shrimp and tiny scallops are widely available in fish markets and grocery stores. Thaw in the refrigerator before using. Peel shrimp when thawed. Cutting fresh basil: Chiffonade is a culinary term for thin strips or shreds of vegetables or lettuce. To make basil chiffonade, stack individual basil leaves on top of each other starting with the largest leaf at the bottom. Roll leaves to form a little cigar. Cut into thin strips. Instructions for making parchment paper baking packets: Measure six 12-inch long pieces of parchment paper (most parchment is about 16 inches wide). Work with one sheet at a time, following recipe directions. To close, bring up two opposite sides of the paper and fold over several times to seal. Fold remaining open ends under packet. Or bring up the four corners and twist shut. Crimp any open edges to seal. Making foil baking packets: Measure six 12-inch square pieces of aluminum foil. Make 4- to 5-inch diameter bowls by placing your fist in the center of each piece and wrapping foil up to form a bowl. Shiny side should be inside. Or use a real bowl about 4 inches in diameter. Place foil around the outside and press to fit the bowl leaving the sides of the foil straight up and open at the top. Remove to use. Fill one packet at a time following recipe directions. To close, crimp the sides shut or twist the four corners together. Crimp any open edges to seal.


Per serving with fillet of sole, shrimp and scallops: 211 calories; 36g protein; 10g carb, 2g fat, 124mg chol, 723mg sodium

Baked Seafood Medley in Parchment
product logo