Easy · Balanced meals · With children
Oven-baked fish parcels with vegetables
Fish and vegetables steamed together in baking paper
- Time
- 40 min
- Difficulty
- Easy
- Cuisine
- French-inspired
- Serves
- 4 people
From behind the fish counter
Baking paper retains moisture, but the thickness of each fillet matters. Slice the vegetables finely and check one parcel is cooked before serving.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Wash the vegetables and cut the carrot, leek and courgette into very thin strips; thick carrot pieces will not cook in time.
- 3
Lay out four large sheets of baking paper. Divide the vegetables between them and place one fillet on each.
- 4
Add salt, pepper, herbs, a lemon slice, 5 g butter and 1 tbsp stock or wine to each parcel.
- 5
Seal the parcels securely and place on a baking tray.
- 6
Bake for about 18–22 minutes. Carefully open one parcel and check the vegetables are tender and the fish is cooked through. Cook for a few more minutes if needed.
- 7
Serve immediately. Open carefully: hot steam escapes from the parcels.
Easy Ideal for everyday cooking — straightforward steps.
From Schaap’s Vishandel
- 4 fish fillets of your choice (for example cod, plaice, sea bass, sea bream, turbot, whiting, tilapia, Nile perch, halibut or salmon), 150 g each
From the supermarket
- 1 courgette + 1 carrot + 1 leek
- 1 lemon
- 4 tbsp fish stock or white wine
- 20 g butter
- 2 tbsp finely chopped dill or parsley
- Salt and pepper
- 4 large sheets baking paper