Fish in Parchment Paper (makes 4 servings )

Prep Time: 5 mins Cook Time: 20 mins

egg free

nut free

dairy free

gluten free


  • 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


1.Preheat oven to 400 degrees

2. Place a piece of parchment or foil on a work surface in front of you and fold in half like a book.

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. 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. Repeat with remaining parchment paper and ingredients until you have four packets.

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!