Grilled Barramundi in Parchment with Cherry Tomatoes and Corn

Serves: 4

Prep Time: 30

Cook Time: 10


  • 1/2 pound red new potatoes, very thinly sliced
  • 2 tablespoons extra virgin olive oil
  • sea salt and freshly ground pepper
  • 2 cups cherry tomatoes, destemmed
  • 1 cup corn kernels, cut off cobb
  • 1/4 cup sliced scallions
  • 3 cloves garlic, minced
  • 2 tablespoons basil, cut into a chiffonade
  • 1/4 cup dry white wine
  • 4 4-ounce white fish fillets, like barramundi, tilapia or catfish


  1. Preheat grill to medium heat.
  2. Cut four 14-inch by 14-inch squares of parchment paper.
  3. With each one, fold in half and cut into a wide heart shape. Then unfold and lay flat.
  4. In a medium bowl, mix together potatoes with half the olive oil and a pinch of salt and pepper.
  5. Arrange a quarter of the potatoes on one half of each of the parchment paper hearts, leaving a one inch border around the edge.
  6. Place a piece of fish on top of each. In the same bowl, mix tomatoes, corn, scallions, garlic, basil, remaining olive oil and salt and pepper.
  7. Divide tomato and corn mixture to top each fish and drizzle a tablespoon of wine over each.
  8. Then fold over the empty half and crimp the edges.
  9. Beginning at the top of the heart, roll the edges up and tightly over onto themselves and twist the end so that the packet is securely sealed.
  10. Lay finished packets on a rimless cutting board, a peel, or on the back of a cookie sheet.
  11. Using a wide spatula, carefully transfer sealed packets onto the grill grates and cook for 10 minutes (they should be puffed and golden brown).
  12. Again using the spatula, transfer the packets to individual plates.
  13. Let rest for 5 minutes, then slice open packets (or have diners do it themselves) and serve.

Recipe Source:

Recipe and photo courtesy of Lia Huber and the Nourish Network.

Visitor Comments

By Peter on Jul 10, 2011

Made it last night for friends. A 10!!
Goes great, maybe a little too great, with homemade margarita!

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