Fish in Parchment Paper
The name of this recipe may sound fancy, but it’s actually my 1, 2, 3 super-easy, super-fast, no clean-up dinner. Fish in Parchment Paper is extremely healthy and fun to make because you can tailor it to you or your little ones favorite tastes and flavors.
After having my third baby last month pulling off dinner 7 days a week has become a curious adventure. Keeping a freezer full of food has been a big help as well as making simple recipe with basic ingredients and anything that’s made in parchment like this fish recipe or Lazy BBQ Chicken. I’ve been using everything from salmon to sole to make this delicious entree that takes minutes to prepare with no clean up. For this Rewind Wednesday I’m offering you one of my dinnertime safety nets!
You come home from work, your little one’s hungry, you’re exhausted, and the last thing you want to do is cook and clean (isn’t that every day?) Well, the name of this recipe may sound fancy, but it’s actually my 1, 2, 3 super-easy, super-fast, no clean-up dinner. It’s extremely healthy and fun to make because you can tailor it to you or your little one’s favorite tastes and flavors. My husband asks for this meal at least twice a week and so now of course Kenya has followed suit. Since it takes me only minutes to prepare, I can actually make one dinner for the whole family and I’m thrilled that it makes them so happy.
We seem to love this recipe most with asian flavors such as ginger, garlic, sesame oil and soy sauce, but you could make it Italian using basil and tomatoes or Mexican using cilantro and a scoop of mild salsa. Be creative! The options are endless. You can add any vegetable or cooked grain that you have in the refrigerator that you don’t want to go to waste. And as I said, the best part is that there’s NO clean up since this whole dish is made in a piece of parchment paper. So, when you’re finished, you’re really finished — no pots and pan to clean. Now that’s my idea of easy, fast and fresh.
Fish in Parchment Paper
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- 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
- Preheat oven to 400 degrees
- Place a piece of parchment or foil on a work surface in front of you and fold in half like a book.
- 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)
- Place the top of the parchment over the ingredients closing the “book”.
- 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 cookie sheet. Repeat with remaining parchment paper and ingredients until you have four packets.
- Bake for 20 minutes.
- Cut open top to let out steam. Be careful, it’s hot!
- 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!
Calories: 220kcal | Carbohydrates: 15g | Protein: 26g | Fat: 8g | Cholesterol: 60mg | Sodium: 500mg | Fiber: 5g | Sugar: 6g Did you make this recipe?Mention @Weelicious or tag #weelicious!