Fish baked in parchment with fine herbs

Ingredients

• 2fish fillets
• 2spring onions
• 1 tbsp (15 ml)basil
• 1 tbsp (15 ml)parsley
• 1 tbsp (15 ml)coriander
• 1 tbsp (15 ml)rosemary
• 1 clovegarlic
• 2 tbsp (30 ml)plain yoghurt
• As neededaluminium foil
• To tastesalt
• To tasteblack pepper
• ½ lemonlemon

Instructions

1. 1

   Chop the herbs

   Finely chop the spring onion tops, basil, parsley and coriander. The quantities can be adjusted to taste; add a little salt.

2. 2

   Lay out the fish

   Place one fish fillet on a sheet of aluminium foil.

3. 3

   Season the fillet

   Add salt and pepper to the fish.

4. 4

   Add herbs and lemon

   Spoon over the herb mixture and add the juice of half a lemon.

5. 5

   Seal the parcels

   Fold the foil closed around the fish.

6. 6

   Steam the fish

   Put the wrapped fish in a steamer containing water.

What is fish baked in parchment?

This is a simple fish parcel, a cooking approach found in many cuisines: fish is enclosed with seasonings so it cooks gently in its own moisture. Despite the title, this version uses aluminium foil and a steamer rather than parchment and an oven.

Fresh herbs and lemon bring a bright, aromatic flavour, while the closed parcel helps keep the fillet tender. The ingredient list also includes rosemary, garlic and yoghurt, although the method does not specify when to use them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 28g protein, 3g carbs, 3g fat.

The fish supplies most of the protein, while the herbs and spring onions contribute a small amount of carbohydrate and fibre. The listed yoghurt would add some protein and fat if used, but the method does not say how to use it; serve with vegetables and a modest portion of rice or potatoes for a balanced plate.

The herbs and aromatics

Fresh herbs: Basil, parsley and coriander are chopped together and scattered over the fish; adjust their amounts to your taste, as the method allows.

Listed extras: Rosemary and garlic appear in the ingredients but are not included in the written steps. For the closest match to the method, leave them aside; yoghurt is also listed but has no specified use.

Making a secure parcel

Foil: Use a sheet large enough to fold around each fillet and seal the edges so steam can circulate inside. Keep the parcel intact when moving it into the steamer.

Seasoning: Salt, pepper and lemon juice are added before sealing. The recipe gives no quantities for the salt or pepper, so season lightly and adjust at the table if needed.

Steaming and doneness

Steamer: Add water to the steamer before placing the parcels inside, and keep the fish above the water rather than submerged. The method does not specify a cooking time or heat setting.

Doneness: Open one parcel carefully to check the thickest part of the fillet. It should be opaque and flake easily; return it to the steamer if it still looks translucent.

Timing and serving

The listed total time is 30 minutes, but no separate preparation or steaming times are provided. The fillet thickness and the steamer will affect how quickly the fish cooks, so use the doneness cues rather than relying on an exact time.

Serve the fish straight from its parcel with rice, boiled potatoes or bread to catch the juices. A green salad or steamed vegetables make a fresh accompaniment.

Recipe notes & tips

• Use fillets of similar thickness so they cook at roughly the same rate.
• Chop the herbs finely so they distribute evenly over the fish.
• Make sure the foil parcel is sealed before putting it in the steamer.
• Open the parcel away from your face, as hot steam will escape.
• Check the thickest part of the fish before serving.
• Use the yoghurt only if you decide how you would like to serve it, as the method does not specify its role.

Variations

• Add garlic: finely chop the listed clove and mix it with the herbs before adding them to the fish.
• Use rosemary: chop a little of the listed rosemary into the herb mixture for a woodier aroma.
• Serve with yoghurt: spoon the listed plain yoghurt alongside the cooked fish as a cool accompaniment.
• Change the herbs: use any combination of the listed basil, parsley and coriander to suit your preference.
• Add vegetables: place thinly sliced vegetables in the parcel with the fish, allowing for a longer cooking time if needed.

Common mistakes to avoid

• Loose foil: steam can escape; fold the edges firmly closed around the fish.
• Water touching the fish: the fillet may poach rather than steam; keep the parcels raised above the water.
• Guessing the doneness: fillet thickness varies; check that the thickest part is opaque and flakes easily.
• Adding too much salt: the recipe gives no measure; start lightly and taste after cooking.
• Expecting all listed ingredients in the method: rosemary, garlic and yoghurt are not assigned a step, so decide how to use them before cooking.

How to store

Refrigerate leftover fish in a covered container within 2 hours and use within 1–2 days. Reheat gently until steaming hot throughout, or enjoy it cold; avoid reheating more than once.

Frequently asked questions