Fish in Parchment Paper
October 20, 2008
You come home from work, your little one’s hungry, you're exhausted, and the last thing you want to do is cook and clean (isn't that every day?).
Well, the name of this recipe may sound fancy, but it's actually my 1, 2, 3 super-easy, super-fast, no clean-up dinner. It's extremely healthy and fun to make because you can tailor it to you or your little ones favorite tastes and flavors. My husband asks for this meal at least twice a week and so now of course Kenya has followed suit. Since it takes me only minutes to prepare, I can actually make one dinner for the whole family and I'm thrilled that it makes them so happy.
We seem to love this recipe most with asian flavors such as ginger, garlic, sesame oil and soy sauce, but you could make it Italian using basil and tomatoes or Mexican using cilantro and a scoop of mild salsa. Be creative! The options are endless. You can add any vegetable or cooked grain that you have in the refrigerator that you don't want to go to waste. And as I said, the best part is that there's NO clean up since this whole dish is made in a piece of parchment paper. So, when you're finished, you're really finished -- no pots and pan to clean. Now that's my idea of easy, fast and fresh.
Fish in Parchment Paper (Makes 2 Toddler Servings or 1 Big Kid Serving)
- Prep Time:5 minutes, (PT5M)
- Cook Time: 20 minutes, (PT20M)
- Total Time: 25 minutes, (PT25M)
Ingredients
- 1 fish fillet, skinless and boneless (whitefish, tilapia or sole are good choices)
- 2 shitake mushrooms, stems removed and sliced
- 1/4 cup sugar snap peas
- 1/4 cup red bell pepper, sliced
- 1 baby bok choy, chopped
- 1 garlic clove
- 1/2 teaspoon sesame oil
- 1 1/2 inch piece of garlic, peeled and sliced into 4-5 coins
- 2 teaspoons braggs (you could also use soy sauce or tamari (i like braggs because it has less sodium and more amino acids then soy sauce)
- 1 long piece of parchment paper, just over a foot long (you could also use foil)
Preparation
- 1.Preheat oven to 400 degrees
- 2. Place the piece of parchment or foil on a work surface and fold in half like a book.
- 3. Make layered stacks dividing the ingredients in the center of the parchment where you made a fold like a book (I usually make a layer of the bok choy, garlic and ginger, add some of the mushrooms and snap peas, place the fish and remaining vegetables and then sprinkle the top with the sesame oil and Braggs)
- 4. Place the top of the parchment over the ingredients closing the “book”.
- 5. Starting at one end of the parchment, fold the edges of the paper over several times continuing to make creases all around the fish until it’s completely enclosed and no air can escape.
- 6. Place on a cookie sheet.
- 7. Bake for 20 minutes.
- 8. Cut open top to let out steam. Be careful, it’s hot!
- 9. Serve hot for adults and cool for kids (also remember that there are big pieces of ginger and garlic that are really good for you, but you may want to remove them since they will be a surprise to a toddler not expecting them!
Amelia
January 14, 2013 at 11:51 pm
becky
August 4, 2012 at 4:57 pm
Fatima
May 12, 2012 at 9:39 pm
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Lee Anne
February 17, 2011 at 12:29 pm
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courtney schnee
October 26, 2008 at 9:19 pm