African Pompano in Parchment Recipe

Serves/Makes: 2 servings


  • 2 African pompano fillets (about 6-8 ounces each)
  • 1 small zucchini, chopped
  • 1 small onion, chopped
  • 1 cup thinly sliced portobello or white mushrooms
  • 1 clove garlic, minced
  • 1 teaspoon dried tarragon
  • Zest and juice from 1 lemon
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper to taste
How to cook African Pompano in Parchment:
  • Rinse the fish under running cold water and pat dry with paper towels.
  • Cut a large square of parchment paper (approx. 12X14"). Fold it over once. Then trim the bottom and top (like cutting a Valentine heart) so you end up with a heart shape.
  • Unfold the paper and place pieces of fish on one side.
  • Meanwhile, heat the olive oil and 1 tablespoon of butter in a nonstick pan.
  • Saute the zucchini, onion, mushroom, garlic. Sprinkle with the tarragon. Cook until flavors are combined and the vegetables are soft. Remove and sprinkle over the fish pieces.
  • Sprinkle with lemon juice and zest, dot with remaining butter and season with salt and pepper (to taste).
  • Fold the paper over and start crimping/folding from the top of the heart shape, slowly working your way down until all edges are folded and tight. Transfer the packages to a baking sheet.
  • Preheat oven to 400°F (200°C).
  • Place baking sheet in oven and cook for approx. 20 minutes. The edges of the parchment will likely turn brown (that's OK). Remove and let cool a few minutes before serving.
  • When ready to serve, place the tip of a sharp knife into the top of the paper and simply peel back the paper to reveal the fish. Serve on a place, as is - no need to take it out of the paper!
  •     Enjoy!
African Pompano in Parchment recipe
African Pompano in Parchment recipe
African Pompano in Parchment recipe


The African Pompano in Parchment recipe easy to cook and so good!


African Pompano is an amazing-looking fish. To be honest, they’re a very cool-looking fish. Hubby’s pals caught two on a recent offshore trip off the coast of Venice, FL. The mild flavor is somewhere between Cobia and Mahi-Mahi. It’s also a fairly dense fish when cooked (almost to the point of ‘dry’ I would say), so it’s sturdy enough to even toss on the grill, if you want to keep it simple.

The best way to prep parchment paper is to cut a large heart shape, then lay your ingredients on one side of the ‘heart’, fold over the other side and tightly crimp/fold the edges of the paper so you’re left with a half heart shape. This way, all the steam stays inside and the flavors permeate the fish. Not only that, it’s easy prep and clean up.

Typically, when you cook in parchment you layer ingredients onto the raw fish or meat, producing a very fresh flavor all around. For this dish, I decided to saute the zucchini, mushrooms, onion and garlic in order to gain a deeper layer of flavor before tossing onto the raw fish. It turned out really yummy. You feel kind of ‘exotic’ when you cook something in parchment — it’s sort of fancy and rustic at the same time!

This recipe for African Pompano in Parchment serves/makes: 2 servings

The African Pompano in Parchment recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Pompano (more Pompano recipes)
Preparation Method: Baked (more Baked recipes)

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