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Fish in Parchment Paper (Fish En Papillote)

Fish and vegetables steamed together in parchment paper packets. Easy, healthy, minimal cleanup, and ready in 25 minutes. Use any fish or flavor profile you love!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 253kcal
Author: Catherine McCord

Ingredients

  • 4 fish fillets, skinless and boneless (whitefish, tilapia, sole, salmon, or cod)
  • 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
  • 2-3 inches ginger, peeled and grated
  • 2 teaspoons sesame oil
  • 1/4 cup soy sauce or braggs liquid aminos
  • 1 tablespoon sesame seeds

Instructions

  • Preheat oven to 400°F.
  • Cut four pieces of parchment paper approximately 12 by 16 inches. Fold each in half and open back up.
  • On one half of each sheet, layer a quarter of the bok choy, mushrooms, snap peas, and bell pepper. Top with one minced garlic clove and a quarter of the grated ginger. Repeat for each packet.
  • Place a fish fillet on top of each vegetable pile. Drizzle each with a quarter of the sesame oil and soy sauce, sprinkle with a quarter of the sesame seeds.
  • 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.
  • Place on a baking sheet. Repeat with the remaining packets.
  • Bake for 20 minutes.
  • Transfer to plates, cut open the top with scissors, let steam escape (be careful, it’s hot!), and serve. My family likes to add a scoop of rice to their packet and let it soak up all the juices!

Notes

  • Fish: Any boneless, skinless fillet works. Thicker cuts like salmon may need 3 to 5 extra minutes.
  • Foil: Can be used instead of parchment with identical results.
  • Doneness: Fish should flake easily with a fork and be opaque throughout.
  • Make ahead: Assemble and refrigerate on the baking sheet up to a few hours before baking.
  • Storage: Up to 2 days in the fridge. Reheat at 300°F.
  • Flavor variations: See post for Italian, Mediterranean, Mexican, and lemon herb butter versions.

Nutrition

Calories: 253kcal | Carbohydrates: 11g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 742mg | Potassium: 818mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6462IU | Vitamin C: 114mg | Calcium: 185mg | Iron: 3mg