Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Fish in Parchment Paper

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cooking fish in parchment paper — also known as en papillote — is one of the easiest ways to prepare a healthy dinner with minimal cleanup. The sealed packets trap steam, allowing the fish and vegetables to cook together in their own natural juices. The result is tender fish, vibrant vegetables, and perfectly balanced flavor in every bite.

This recipe is especially great for families because each packet can be personalized, making it ideal for picky eaters or little helpers in the kitchen.

Ingredients

Scale
  • 4 skinless, boneless fish fillets (whitefish, tilapia, or sole)
  • 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 fresh ginger, peeled and sliced into coins
  • 8 teaspoons Bragg’s Liquid Aminos or soy sauce

Instructions

  1. Preheat oven
    Preheat the oven to 400°F (205°C).

  2. Prepare parchment
    Place a large piece of parchment paper (or foil) on your work surface and fold it in half like a book.

  3. Layer the ingredients
    Using one-quarter of each ingredient, build layers in the center near the fold:

    • Start with bok choy, garlic, and ginger

    • Add mushrooms and snap peas

    • Place the fish fillet on top

    • Finish with remaining vegetables

  4. Season
    Drizzle sesame oil and Bragg’s Liquid Aminos or soy sauce over the top.

  5. Seal the packet
    Fold the parchment over to close the “book.” Starting at one end, fold and crease the edges tightly all the way around to fully seal the packet so steam cannot escape.

  6. Repeat
    Place packets on a baking sheet and repeat until all four packets are assembled.

  7. Bake
    Bake for 20 minutes.

  8. Open carefully
    Cut open the top of each packet to release steam — be careful, it will be hot.

  9. Serve
    Serve immediately for adults, or allow to cool slightly before serving to children.

Notes

  • Kid-friendly tip: Remove large pieces of ginger and garlic before serving young children to avoid unexpected strong bites.

  • Customize easily: Swap vegetables based on preference — carrots, zucchini, or broccoli work well.

  • No extra oil needed: The steaming method keeps the fish moist without heavy fats.

  • Make cleanup easy: Line baking sheets with foil for quick washing.

  • Protein swaps: This method also works with shrimp or thin chicken cutlets (adjust cooking time as needed).

Find it online: https://onepotato.com/fish-in-parchment-paper/

Subscribe Here

Want to be a guest writer ?

Check out our Community Voices Info Page, and get in touch.

Advertise with Us

One Potato is a community and newsletter written by real people who are parents, having real conversations about our families, cooking traditions, and cultures. We are passionate about raising healthy and happy kids while navigating the challenges of picky eaters, dietary restrictions, busy schedules, and daily life.

One Potato

hello@onepotato.com

Visit One Potato