Baked Fish Parcels with Ginger Soy Dressing
These baked fish parcels are light, fresh, and perfect for warmer days. Cooking en papillote locks in moisture and flavour, giving you tender, flaky fish infused with soy, ginger, and garlic—easy, healthy, and delicious.
Serves
4
Prep time
10 minutes
Cooking time
20 minutes
Ingredients
Fish and vegetables:
- 4 boneless fish fillets (e.g., rockling or any firm white fish)
- 2 bunches of baby bok choy, halved lengthwise
- 200g snow peas, trimmed
- Pinch of salt and pepper
Sauce:
- 1 small knob of ginger (about 2 tsp), cut into matchsticks
- 2 spring onions, finely sliced
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1 tablespoon water
To serve:
- Steamed jasmine rice
- Spring onions, finely sliced
Tips for the perfect Fish Parcels
Stick with quick-cooking vegetables like bok choy and snow peas. For harder veggies like carrots or potatoes, slice them thinly or give them a quick parboil first.
Don’t Overcook: The parcels create steam, so the fish and vegetables cooks quickly—usually in about 12-15 minutes.
Directions
- Preheat your oven to 180°C. Cut 4 large squares of baking paper (about 30cm x 30cm each).
- Lightly sprinkle each side of the fish fillets with a pinch of salt and pepper.
- In a small bowl, whisk together the sauce ingredients.
- Place 3 bok choy halves and a small handful of snow peas in the centre of each piece of baking paper. Lay a fish fillet on top of the vegetables and drizzle generously with the prepared sauce.
- Fold the baking paper over the fish and vegetables to create a sealed parcel. Place the parcels seam side up on a baking tray and tuck the ends underneath. Bake for 12 minutes, or until the fish flakes easily with a fork.
- Open the parcels and serve the fish and vegetables over steamed rice, garnished with the remaining spring onions.
Ingredients
Fish and vegetables:
- 4 boneless fish fillets (e.g., rockling or any firm white fish)
- 2 bunches of baby bok choy, halved lengthwise
- 200g snow peas, trimmed
- Pinch of salt and pepper
Sauce:
- 1 small knob of ginger (about 2 tsp), cut into matchsticks
- 2 spring onions, finely sliced
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 1/4 cup soy sauce
- 1 tablespoon honey
- 1/2 tablespoon sesame oil
- 1 tablespoon water
To serve:
- Steamed jasmine rice
- Spring onions, finely sliced
Tips for the perfect Fish Parcels
Stick with quick-cooking vegetables like bok choy and snow peas. For harder veggies like carrots or potatoes, slice them thinly or give them a quick parboil first.
Don’t Overcook: The parcels create steam, so the fish and vegetables cooks quickly—usually in about 12-15 minutes.
Directions
- Preheat your oven to 180°C. Cut 4 large squares of baking paper (about 30cm x 30cm each).
- Lightly sprinkle each side of the fish fillets with a pinch of salt and pepper.
- In a small bowl, whisk together the sauce ingredients.
- Place 3 bok choy halves and a small handful of snow peas in the centre of each piece of baking paper. Lay a fish fillet on top of the vegetables and drizzle generously with the prepared sauce.
- Fold the baking paper over the fish and vegetables to create a sealed parcel. Place the parcels seam side up on a baking tray and tuck the ends underneath. Bake for 12 minutes, or until the fish flakes easily with a fork.
- Open the parcels and serve the fish and vegetables over steamed rice, garnished with the remaining spring onions.
Helpful Tips
Storage
Substitutions
A firm white fish like rockling works best, but salmon or prawns are great options too.
Serving Suggestions
Watch How to Make It
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