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!

📝 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

1. 1Preheat oven to 400°F.
2. 2Cut four pieces of parchment paper approximately 12 by 16 inches. Fold each in half and open back up.
3. 3On 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.
4. 4Place 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.
5. 5Starting 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. 6Place on a baking sheet. Repeat with the remaining packets.
7. 7Bake for 20 minutes.
8. 8Transfer 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!