Name: Fish in Parchment Paper
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 pieces Fish fillet (skinless and boneless (whitefish, tilapia or sole are good choices)); 8 pieces Shiitake mushrooms (stems removed and sliced); 1 cup Sugar snap peas; 1 cup Sliced red bell peppers; 4 pieces Baby bok choy (chopped); 4 cloves Garlic (minced); 2 teaspoons Sesame oil; 2-3 inches Ginger (peeled and sliced into coins); 8 teaspoons Braggs liquid aminos or soy sauce

Jump to Recipe Print Recipe

Every time I make Fish in Parchment Paper, I can’t help but feel excited about the unique flavors that come together in this dish! It’s a simple yet sophisticated way to cook fish, keeping it moist and infused with the essence of all the wonderful ingredients that surround it. The first time I prepared this, I was looking for a quick, healthy dinner option that would impress my friends. With just a few steps and minimal cleanup, I created an unforgettable meal that left everyone asking for seconds. The aroma wafting through the kitchen was tantalizing, and the vibrant colors of the vegetables made the dish visually appealing. Plus, it’s a fantastic way to showcase seasonal produce! Whether you’re entertaining guests or simply enjoying a cozy night in, Fish in Parchment Paper is a dish that brings warmth and joy to the table.

Recipe Snapshot

Total Time:
25 mins

Prep Time:
5 mins

Cook Time:
20 mins

Difficulty:
Medium

Calories:
270 kcal

Protein:
28 g

Diet:
Keto, Vegan, Low FODMAP

Fat:
10 g

Tools Used:
Chef’s Knife, Oven, Peeler, Baking Sheet

What We Adore About This Fish in Parchment Paper

Flavorful Simplicity

One of the reasons I adore Fish in Parchment Paper is its ability to bring out the authentic flavors of the ingredients. The fish fillet, whether you choose whitefish, tilapia, or sole, becomes tender and flaky as it steams in its own juices. The combination of fresh shiitake mushrooms, sugar snap peas, and red bell peppers adds a delightful crunch that complements the fish perfectly.

Health-Conscious Cooking

This recipe is a true champion for those looking to eat healthy without sacrificing flavor. The cooking method retains all the nutrients in the vegetables and the fish, making it a wholesome choice for any meal. Plus, there’s no heavy frying or excessive oil involved, so you can indulge guilt-free!

Effortless Cleanup

Let’s be honest, one of the biggest advantages of preparing Fish in Parchment Paper is the easy cleanup. Once you’re done cooking, all you have to do is toss the parchment paper. This makes it perfect for busy weeknights or when you want to impress without the inconvenience of a big mess.

Impressive Presentation

When you place the parchment packets on the table, your guests will be intrigued by the sight of them. The moment they cut them open, the steam escapes, releasing an aromatic hint of what’s inside. It creates a sense of anticipation and excitement that adds to the dining experience.

Customizable for Every Taste

Another reason to love this dish is its versatility. You can easily swap in your favorite vegetables or herbs. Want to add a bit more spice? Toss in some red pepper flakes or fresh herbs! The possibilities are endless, making it a go-to recipe for me.

Family-Friendly

This recipe is a favorite among my kids as well. The gentle cooking method makes the fish soft and easy to eat, and the colorful veggies add fun to the plate. It’s a great way to introduce kids to different flavors and textures while ensuring they’re getting a nutritious meal.

Ingredients Overview for Fish in Parchment Paper

In crafting Fish in Parchment Paper, the synergy of ingredients plays a crucial role in elevating the dish. Each component complements the others beautifully, creating a harmonious blend of flavors and textures. The key players here include fresh fish fillets, vibrant vegetables, and aromatic seasonings that come together in one delightful package.

4 fish fillet, skinless and boneless (whitefish, tilapia or sole are good choices): This is the star of the dish, offering a mild flavor that gets enhanced by the surrounding ingredients.
8 shiitake mushrooms, stems removed and sliced: These mushrooms add a rich umami flavor and a meaty texture that pairs wonderfully with the fish.
1 cup sugar snap peas: They provide a pleasant crunch and a touch of sweetness, balancing the savory elements.
1 cup sliced red bell peppers: With their vibrant color and sweetness, these peppers brighten up the dish visually and flavor-wise.
4 baby bok choy, chopped: This leafy green adds a mild, slightly peppery flavor and a lovely texture.
4 garlic cloves, minced: Garlic imparts a robust aroma and depth of flavor that’s hard to resist.
2 teaspoons sesame oil: Adds a nutty richness that enhances the overall taste profile.
2-3 inches ginger, peeled and sliced into coins: Fresh ginger offers a zesty kick and a warm spiciness that elevates the dish.
8 teaspoons Braggs liquid aminos or soy sauce: This provides a salty, savory element that ties all the flavors together beautifully.

Step by Step Guide for Fish in Parchment Paper

Cooking Fish in Parchment Paper is not only straightforward but also a fun experience. You’ll enjoy watching the ingredients come together as you create these beautiful packets. Let’s dive into the steps!

Preheat your oven to 400 degrees. This step ensures that your fish will cook evenly and quickly. A hot oven is crucial for steaming the fish perfectly within the parchment.
Next, place a piece of parchment or foil on a work surface in front of you and fold it in half like a book. This will help you create a pocket for your ingredients.
Using one-fourth of each ingredient, make layered stacks in the center of the parchment where you made a fold. I usually start with a layer of bok choy, followed by garlic and ginger, then add some of the mushrooms and snap peas. Finally, place the fish on top with the remaining vegetables, and sprinkle everything with sesame oil and Braggs.
Carefully fold the top of the parchment over the ingredients, closing the “book.” This seals the moisture inside, allowing the fish to steam beautifully.
Starting at one end of the parchment, fold the edges of the paper over several times, making creases all around the fish. This ensures no air escapes and keeps everything moist.
Place the packet on a cookie sheet. Repeat this process with the remaining parchment paper and ingredients until you have four packets ready to go.
Bake for 20 minutes. The fish will cook through, and the flavors will meld beautifully.
After baking, cut open the top to let out steam. Be careful as it’s hot! The aroma will be incredible, filling your kitchen with mouthwatering scents.
Serve the fish hot for adults and let it cool slightly for kids. Just a heads up, there are big pieces of ginger and garlic that are nutritious but might surprise young ones!

Things Worth Knowing

Fish choice matters: Opt for fresh, high-quality fish fillets for the best flavor and texture.
Don’t overcrowd: Make sure to layer the ingredients without overcrowding the parchment to ensure even cooking.
Sealing technique: Ensure the parchment is sealed tightly to trap steam and keep the fish moist.
Experiment: Feel free to switch up the vegetables or add your favorite herbs to customize the dish.

Helpful Hints

Here are some tips to keep in mind while making Fish in Parchment Paper. These hints will help you achieve the best results while making this delightful dish.

Storage: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently to avoid overcooking the fish.
Freezing: While fresh is best, you can freeze the prepared packets before baking. Just ensure they are well sealed and consume within a month.
Pairing: This dish pairs wonderfully with a light salad or steamed rice to balance the meal.
Timing: If using thicker fish fillets, adjust cooking time accordingly to ensure thorough cooking.
Presentation: Serve the packets directly on plates, allowing diners to cut them open at the table for a dramatic effect.

What to Serve With Fish in Parchment Paper

Steamed Rice: A side of fluffy white or brown rice complements the flavors beautifully and soaks up the tasty juices.
Roasted Vegetables: Pairing with seasonal roasted vegetables adds a nice contrast in texture and flavor.
Fresh Salad: A crisp green salad with a light vinaigrette can be a refreshing side, balancing the meal.
Herb Couscous: The light, fluffy texture of herb couscous can also work wonderfully, making it a delightful pairing.
Occasions: This dish is perfect for weeknight dinners, special occasions, or even a casual outdoor gathering.

FAQ

Yes, you can use frozen fish for Fish in Parchment Paper. Just ensure to thaw it completely before preparing the dish. Frozen fish can release excess moisture, so be cautious with the amount of added liquids like soy sauce to avoid making the dish watery.

You can customize Fish in Parchment Paper with a variety of vegetables. Options like zucchini, asparagus, carrots, or even leafy greens work beautifully. Just remember to cut them into uniform sizes for even cooking.

The fish is done when it flakes easily with a fork and is opaque throughout. If you have a food thermometer, the internal temperature should reach 145 degrees Fahrenheit. Be sure to keep an eye on the cooking time to prevent overcooking.

Absolutely! You can prepare the packets ahead of time and store them in the refrigerator until you’re ready to bake. Just be aware that they may need a few extra minutes in the oven if they’re coming straight from the fridge.

Conclusion

Fish in Parchment Paper is a remarkable dish that combines ease of preparation with delicious flavors. It’s perfect for both casual and special occasions, making it a versatile addition to your culinary repertoire. I encourage you to give this delightful recipe a try and enjoy the savory tastes and wonderful aromas that fill your kitchen. You won’t regret it!