In the warmer months, I find myself craving meals that are light, fresh, and quick to prepare—and these baked fish parcels are exactly that. Cooking fish en papillote—steaming it in baking paper—gives you tender, flaky fish every time, with minimal effort.
This method locks in moisture and flavour while keeping cleanup to a minimum. The fish, vegetables, and marinade all cook together, so when you open the parcels, you’re hit with the incredible aroma of soy, ginger, and garlic. It’s an easy, foolproof way to create a meal that’s both healthy and full of flavour.
Why you’ll love this recipe
Simple & Mess-Free: No pans to clean up! Everything cooks neatly in the paper.
Customisable: Use your favourite fish and whatever veggies you have on hand. It’s the perfect “clean out the fridge” meal.
Healthy & Delicious: Packed with nutrients and naturally low in fat, these parcels are ideal for a balanced dinner.
Tips for the perfect Fish Parcels:
Choose the Right Fish: A firm white fish like rockling works best, but salmon or prawns are great options too.
Prep Your Veggies: Stick with quick-cooking vegetables like bok choy and snow peas. For harder veggies like carrots or potatoes, slice them thinly or give them a quick parboil first.
Don’t Overcook: The parcels create steam, so the fish and vegetables cooks quickly—usually in about 12-15 minutes.
Baked Fish Parcels with Ginger Soy Dressing
4
servings10
minutes20
minutesIngredients
- Fish and Vegetables:
4 boneless fish fillets (e.g., rockling or any firm white fish)
2 bunches of baby bok choy, halved lengthwise
200g snow peas, trimmed
Pinch of salt and pepper
- Sauce:
1 small knob of ginger (about 2 tsp), cut into matchsticks
2 spring onions, finely sliced
1 garlic clove, minced
1 tablespoon sesame seeds
1/4 cup soy sauce
1 tablespoon honey
1/2 tablespoon sesame oil
1 tablespoon water
- To Serve:
Steamed jasmine rice
Spring onions, finely sliced
Directions
- Preheat your oven to 180°C. Cut 4 large squares of baking paper (about 30cm x 30cm each).
- Lightly sprinkle each side of the fish fillets with a pinch of salt and pepper.
- In a small bowl, whisk together the sauce ingredients.
- Place 3 bok choy halves and a small handful of snow peas in the centre of each piece of baking paper. Lay a fish fillet on top of the vegetables and drizzle generously with the prepared sauce.
- Fold the baking paper over the fish and vegetables to create a sealed parcel. Place the parcels seam side up on a baking tray and tuck the ends underneath. Bake for 12 minutes, or until the fish flakes easily with a fork.
- Open the parcels and serve the fish and vegetables over steamed rice, garnished with the remaining spring onions.
