Steamed fish parcels are a simple, healthy way to cook delicate white fish, where each fillet is sealed in parchment paper with aromatics, vegetables, and a splash of liquid, then steamed in the oven. The parcel traps steam, gently cooking the fish while infusing it with the flavors of the ingredients inside, and it also makes for a beautiful, no-fuss presentation. This method is forgiving, quick, and perfect for a weeknight dinner that feels special.
Ingredients
- 4 skinless white fish fillets (such as cod, halibut, or sea bass), about 6 oz (170 g) each
- 4 teaspoons olive oil, plus more for brushing
- 2 cloves garlic, thinly sliced
- 1 small leek, white and light green parts only, thinly sliced (about 1 cup / 90 g)
- 1 medium carrot, julienned or thinly sliced (about 1 cup / 110 g)
- 1 small zucchini, julienned or thinly sliced (about 1 cup / 120 g)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon dry white wine or vermouth (optional, or use extra broth)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 4 sheets of parchment paper, each about 12 x 16 inches (30 x 40 cm)
Instructions
- Preheat your oven to 400°F (200°C). If you have a convection setting, use it; it helps the parcels puff up nicely.
- Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Set aside.
- In a small bowl, mix the soy sauce, white wine (if using), and lemon juice. Set aside.
- Lay a parchment sheet on a flat surface. Brush the center of the sheet lightly with olive oil (about 1 teaspoon per sheet). Place one fish fillet in the center.
- Top the fish with a quarter of the sliced garlic, leek, carrot, zucchini, and grated ginger. Drizzle with about 1 tablespoon of the soy-lemon mixture. Place a sprig of thyme on top (or sprinkle with dried thyme).
- To seal the parcel, bring the two long sides of the parchment together over the fish and fold them over several times to create a tight seal. Then fold the short ends underneath, like wrapping a package. Make sure the parcel is well sealed so steam doesn’t escape.
- Place the parcels on a baking sheet, leaving a little space between them. Bake for 12-15 minutes, depending on the thickness of your fillets. The fish is done when it reaches an internal temperature of 145°F (63°C) as measured with a food thermometer (USDA FSIS safe minimum). If you don’t have a thermometer, the fish should be opaque and flake easily with a fork.
- Remove the baking sheet from the oven. Let the parcels rest for 2-3 minutes before opening—careful, hot steam will escape. Serve the fish directly in the parchment, or transfer to plates and spoon the juices over the top.
Tips
- Fish selection: Use a firm, white fish that holds up well to steaming, such as cod, halibut, sea bass, or snapper. Avoid very thin, delicate fish like sole, which may overcook quickly.
- Don’t overstuff: Keep the vegetable layer thin and even. Too many vegetables will prevent the parcel from sealing properly and may cause the fish to steam unevenly.
- Seal securely: A tight seal is essential for trapping steam. If you have trouble with parchment, use aluminum foil (but be sure to brush the fish with oil to prevent sticking).
- Check thickness: Adjust cooking time based on the thickness of your fillets. A 1-inch (2.5 cm) thick fillet will take about 12-15 minutes; thinner fillets may need only 8-10 minutes. Always use a thermometer to be safe.
Serving Suggestions
Serve the fish parcels straight from the oven for maximum effect. The juices in the parcel are delicious, so either pour them over the fish or serve with crusty bread to soak them up. This dish pairs well with steamed rice, quinoa, or a simple green salad. For a more substantial meal, add a side of roasted potatoes or a light pasta.
Variations
- Asian-style: Replace the white wine with rice wine (mirin) and add a teaspoon of sesame oil. Add a few slices of red chili and a handful of snow peas or bok choy.
- Mediterranean-style: Use cherry tomatoes, olives, capers, and fresh basil instead of the leek and carrot. Use olive oil and lemon juice as the base, and skip the soy sauce.
- Herb butter: Instead of the soy-lemon mixture, place a pat of herb butter (mix softened butter with chopped parsley, dill, and chives) on top of each fillet. Omit the soy sauce and wine.
- Vegetable swaps: Use fennel, bell peppers, or thinly sliced mushrooms in place of the suggested vegetables. Just keep the total volume similar.
Storage and Reheating
Store any leftover cooked fish in an airtight container in the refrigerator for up to 3 days. To reheat, gently steam the fish in a covered skillet with a splash of water or broth over low heat, or microwave on medium power in 30-second intervals until just heated through. Be careful not to overcook, as the fish will become dry. The fish is also excellent cold, flaked over a salad.
Frequently Asked Questions
Can I use frozen fish? Yes, but thaw it completely in the refrigerator overnight before using. Pat it dry thoroughly before seasoning. Frozen fish may release more water, so you might want to add a little less liquid to the parcel.
What if I don’t have parchment paper? Aluminum foil is a fine substitute. Brush the fish and vegetables with oil to prevent sticking, and wrap the foil tightly. Be careful when opening the foil—steam will escape.
Can I prepare the parcels in advance? Yes, you can assemble the parcels a few hours ahead and keep them in the refrigerator. Just add a few extra minutes to the cooking time if they go into the oven cold. For best results, bring them to room temperature for 15 minutes before baking.
How do I know when the fish is done without a thermometer? The fish should be opaque throughout and flake easily with a fork. If it still looks translucent in the center, it needs more time. Always use a thermometer if you’re unsure—145°F (63°C) is the safe minimum.
Can I use this method for other proteins? Absolutely! Chicken breast (cook to 165°F / 74°C) and shrimp (cook until pink and firm) work well in parcels. Adjust cooking times accordingly—chicken will need about 20-25 minutes.
Why did my parcel burst open? This usually happens if the parchment is too small or the fold isn’t tight enough. Make sure you have enough room to fold the edges securely. Also, don’t overfill the parcel with vegetables.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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