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Fish in Parchment Paper

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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 one's 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.

Check out this Fish in Parchment Paper video for more help with this recipe!

Fish in Parchment Paper  (makes 4 servings )

  • Prep Time: 5 mins,
  • Cook Time: 20 mins,
  • Rating:
    Rate this recipe
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,...

Ingredients

  • 4 fish fillet, skinless and boneless (whitefish, tilapia or sole are good choices)
  • 8 shiitake mushrooms, stems removed and sliced
  • 1 cup sugar snap peas
  • 1 cup sliced red bell peppers
  • 4 baby bok choy, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons sesame oil
  • 2-3 inches ginger, peeled and sliced into coins
  • 8 teaspoons braggs liquid aminos or soy sauce

Preparation

  1. 1.Preheat oven to 400 degrees
  2. 2. Place a piece of parchment or foil on a work surface in front of you and fold in half like a book.
  3. 3. Using 1/4 of each ingredient, make layered stacks 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. 4. Place the top of the parchment over the ingredients closing the “book”.
  5. 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. 6. Place on a cookie sheet.
  7. 7. Repeat with remaining parchment paper and ingredients until you have four packets.
  8. 7. Bake for 20 minutes.
  9. 8. Cut open top to let out steam. Be careful, it’s hot!
  10. 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!
Fish in Parchment Paper

Nutrition Information

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Comments






  1. Kate

    July 3, 2014 at 12:07 pm

    Amazing recipe: so quick and absolutely delicious! One of our favorites now!

  2. Kate

    June 19, 2014 at 7:39 pm

    I noticed that the list of ingredients does not include ginger. How much ginger goes into the recipe? Should it be chopped or grated? I would appreciate a response.

    • Catherine McCord

      June 20, 2014 at 7:46 am

      Hi Kate! Try refreshing your browser. We have updated this recipe to serve 4. It is 2-3 inches of ginger :)

      • Kate

        June 21, 2014 at 1:12 pm

        Thanks a lot! I have been planning to do it for 4 people anyway so I think the changes are very helpful.

  3. Amelia

    January 14, 2013 at 11:51 pm

    I love fish in parchment, and this looks like a delicious version! Can’t wait to try. FYI Braggs actually has more sodium than soy sauce, not less. It’s deceiving because the serving size is much smaller than a serving size of soy sauce, so it looks like less sodium without careful examination of serving size.

    • Lorelei

      August 16, 2013 at 5:24 pm

      Amelia thanks for pointing that out. If my calculations are correct, my soy sauce has 940mg Sodium and Braggs has 960mg – per tblsp. So they are close, but you are right. The Soy sauce has more.

  4. becky

    August 4, 2012 at 4:57 pm

    we make these ALL the time. REALLY REALLY good. You can use any veggies you want! I’ve tried with catfish and tilapia. Both excellent and so easy. Serve with brown rice and it looks like a four star meal!

  5. Fatima

    May 12, 2012 at 9:39 pm

    This was really good

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  7. Lee Anne

    February 17, 2011 at 12:29 pm

    Is there any difference in cooking time if it is w/ chicken?

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  9. courtney schnee

    October 26, 2008 at 9:19 pm

    this recipe was AHHH MAZING! and so so easy! and healthy! thanks so much!
    courtney