March 22, 2013

fish in parchment paper

This fish recipe is simple, easy, healthy, and not to mention delicious. Over the past few weeks my diet's mainly been pescetarian (I'll admit it, with an occasional late night slice of salami or bite of meat here and there) so I've had to come up with various ways to cook seafood. It's by no means a normal protein I cook at home, so I've definitely been forced to think out of the box when it comes to preparing dinners. This way of preparing fish is healthy and super easy, with little to clean up because you can eat right out of what you cooked it in!

I used snapper and an assortment of veggies that were in the fridge, but you can use whatever you prefer. The best thing about this is that you can put anything in it and experiment with different flavors and ingredients, making this a perfect meal to use up whatever is in your arsenal (fridge). Since becoming (mainly) pescetarian I've felt much healthier, lighter, and less lethargic after meals. It's definitely something I'm going to continue with so I'll hopefully be sharing more meals like these in the future.

Cooked Fish in Parchment Paper

About 6 oz. of fish (your choice, I used snapper)
Two generous handfuls of spinach
Red, yellow, and orange bell peppers
Crimini mushrooms
Ginger (either slices or grated, whatever you prefer)
Green onion
Salt & pepper
Parchment paper


Soy sauce
Fish sauce
Oyster sauce
Lemon juice
Extra virgin olive oil
Salt & pepper
(Optional: a splash of white wine)

Preheat oven to 350 degrees. Take large piece of parchment paper and lay flat onto baking sheet or pan. Place spinach in the middle of parchment paper. Add other veggies on top and slices (or grated) ginger. Place fish on top and add a slice of lemon and more ginger on fish, salt and pepper everything. Combine all sauce ingredients until desired taste and pour over fish (you don't need a lot, about a shot glass size of liquid will be fine). Take opposite ends of parchment paper so ends meet and fold over, then take sides and fold over a few times. You should basically have made a pocket so no steam or liquid escapes. Bake in oven for 25-30 minutes or until cooked. Take out of oven to rest for 5 minutes, unwrap (careful, it's really hot!), and enjoy!

Feel free to try variations of this and let me know what recipes are your favorite! Also, if you're looking for more recipes with fish try this long-time homemade favorite, or this super good whole steamed fish.

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