Fish in Parchment Paper
Experience the ultimate in healthy dining with Fish in Parchment Paper. Tender fish fillets are sealed with fresh vegetables and aromatic seasonings, creating a delicious, easy weeknight dinner. Perfectly cooked and bursting with flavor, this dish is sure to become a favorite!
Equipment
- Chef's Knife
- Oven
- Peeler
- Baking Sheet
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
Instructions
- Preheat your oven to 400 degrees.
- Place a piece of parchment or foil on a work surface in front of you and fold it in half like a book.
- Using one-fourth of each ingredient, make layered stacks in the center of the parchment where you made a fold.
- Carefully fold the top of the parchment over the ingredients, closing the “book.”
- Starting at one end of the parchment, fold the edges of the paper over several times, making creases all around the fish until it’s completely enclosed and no air can escape.
- 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.
- After baking, cut open the top to let out steam. Be careful as it’s hot!
- Serve the fish hot for adults and cool slightly for kids.
Notes
- Tip 1: Store leftovers in an airtight container in the refrigerator for up to two days.
- Tip 2: While fresh is best, you can freeze the prepared packets before baking.
- Tip 3: This dish pairs wonderfully with a light salad or steamed rice.
- Tip 4: If using thicker fish fillets, adjust cooking time accordingly.
- Tip 5: Serve the packets directly on plates for a dramatic effect.