Fish in Parchment with Thai Flavors
Prep time
Cook time
Total time
Fish cooked in parchment makes it flavorful and tender.
Recipe type: Seafood
Cuisine: Seafood
Serves: 4
  • ¾ c. coconut milk (full fat or the ‘light’ version)
  • Handful fresh cilantro leaves (about ¾ cup)
  • Juice of ½ lime
  • 5-6 fresh lemongrass stalks (*See Note)
  • 1 large garlic clove, peeled & roughly chopped
  • 2” slice fresh ginger, peeled and roughly chopped (use more if you love ginger)
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 4 servings fresh fish (6-7 oz. each), any variety, skin & bones removed
  • ½ red bell pepper, sliced
  • 8 scallions, trimmed
  • 1-2 c. mushrooms, sliced
  • 1-2 c. snap peas
  • 4 thin lime slices
  1. Add Marinade ingredients to the bowl of a food processor and blend until smooth (1-2 minutes).
  2. Place fish in a shallow dish and pour the marinade over the pieces; cover and refrigerate about 30 minutes.
  3. Heat oven to 350 degrees.
  4. Cut 4 pieces of parchment paper to approx. 24”X30”. Fold each in half, then cut each into a circle. Unfold and place the pieces flat on a rimmed baking sheet.
  5. Place a piece of fish on one side of each circle. Add vegetables (be sure they're similarly sized) to the top and sides of the fish (don’t make it too high!), top with a slice of lime and pour some marinade over each bundle. Cover the bundle with the other half of the parchment circle, then start at the fold seam end to make one small fold at a time, pressing the folds down firmly each time to create a seal all around.
  6. Bake 20-25 minutes; remove from oven and allow to rest for a couple of minutes, then carefully open each pouch to allow steam to exit.
  7. Serve in the parchment, or carefully transfer the contents to a plate.
1. *Lemongrass: Slice off the stem end and remove a couple of tough outer layers. When you get to the tender inside stalk, smash it with a knife, chop it into large pieces, then place in the food processor. If you can't find fresh or frozen lemongrass (at your local Asian market) you can sometimes find it at the supermarket in the fresh herb section.
2. If you only make 2 servings, simply make half the marinade OR, make the full batch and either 1) reserve some for another use (with fish, chicken, pork or vegetables) or 2) put the remaining marinade in a small saucepan, bring it to a boil for a couple of minutes, then add it to cooked basmati or jasmine rice as a side dish.
3. If you want the marinade to be a little more spicy, add in fresh jalapeno or red chile pepper.
Recipe by My Delicious Blog at