Food EyeSwoon Unplugged:

Citrusy White Fish in Parchment With Confit Potatoes

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Bright, zippy, complex, and dynamic—these are the flavor tenets I look for in any dish. Did I mention a simple preparation too? It’s a tall order but this white fish recipe in parchment with olives, potatoes, and citrus is a weekly standard in my household because it checks off all of those boxes! However, getting this recipe to a place that I feel good about took some time, okay years, to perfect.

Cooking in parchment is known to infuse flavor as it steams the fish in a sealed envelope but I always felt the results never met my expectations. But, by cooking the potatoes confit in olive oil, shallots, garlic, olives, chili, and citrus I have finally cracked the flavor code yielding the dreamiest burst of flavor on your palate. Welcome to your favorite new weeknight meal and one that can be prepared in advance and even better—leftover confit potatoes are heavenly in your morning frittata!

And since you always ask I’ve made things simpler for you—my entire look is available here, on along with the recipe and video! Happy cooking! I hope you enjoy this white fish recipe in parchment as much as I do. 

Citrusy White Fish in Parchment With Confit Potatoes
Citrusy White Fish in Parchment With Confit Potatoes

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Citrusy White Fish in Parchment with Confit Potatoes

Athena Calderone


1 ½  lb white fish (lemon sole, fluke, flounder)

1 lb baby Yukon potatoes, parboiled and halved

¾  cup olive oil, enough to almost cover potatoes

2 shallots, thinly sliced

4 garlic cloves, smashed

¾ cup castelvetrano olives, pitted and torn

¼ teaspoon Habanero chili, minced

2 lemons, thinly sliced

3 oranges, zested, juiced, and sliced

Aleppo pepper


Flaky sea salt


Fennel, sliced (optional)



Preheat oven to 400 degrees

Par-boil potatoes in cold water for 10-12 minutes, then slice in half. Place cut potatoes in a small pot and just about cover with olive oil.  Add sliced shallots, crushed garlic, torn olives, minced habanero, and zest and juice from 1 orange.  Season with salt and pepper, cover, and simmer on low for 20-25 minutes.

While potatoes confit, prepare your fish.  Thinly slice 2 lemons and one orange.  Tear a piece of parchment paper about 16-18 inches long.  Arrange the mixed citrus the length of the filet,

on one half of the parchment, about 4 inches from the edge. Place one filet atop the citrus and season with salt and pepper.  Spoon the potato mixture with the flavored oil on top of the fish, season with Aleppo, flaky salt, and freshly cracked pepper. Fold the parchment paper over the fish and begin to make small and continuous folds, sealing the package like an envelope from end to end.  Place sealed packets onto a sheet pan and cook for 12-14 minutes.

Open parchment paper carefully and slide the entire contents onto a plate.  Finish with sliced fennel and torn dill.

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