Basic Parchment Steamed Fish with Greens Recipe
This is the perfect quick weeknight healthy meal. Play with the fish choice and the veggies.
Ingredients
- 1-2 fish fillets fillets (between 8-12 ounces
- total) — such as Arctic Char
- Mediterranean sea bass (orrata/spigola/
- branzino), halibut or salmon
- A few big handfuls of spinach or another
- quick cooking green
- ½ tsp. salt and freshly ground pepper
- 1 Tbs. of sesame oil, avocado oil or olive
- oil, separated
- 2 Tbs. low sodium soy sauce, tamari or
- coconut aminos (only for Asian flavours)
- 1-2 bok choy, sliced lengthwise in a few
- pieces or 8 asparagus stalks, ends
- removed
- 4 mushrooms, caps only, sliced thinly
- 1 long red chili, top and seeds removed,
- sliced thinly or use a pinch of dried chili
- flakes
- 2 green onion, sliced into 2-3 segments
- and then sliced lengthwise thinly or ½
- onion, sliced thinly
- 1-inch piece of fresh ginger, peeled and
- sliced into thin matchsticks or 1 frozen
- cube (only for Asian flavours)
- 1 20-inch sheet of parchment paper
- A stapler
Instructions
- 1
Preheat oven to 400˚F.
- 2
On the work surface, both sheets of parchment paper lengthwise. You will make 2 packages with 2 fish fillets in each and half the veggies in each.
- 3
Using the lower half of the parchment paper, lay down the spinach (this will be the “bed” for the fish). Drizzle the greens with a little oil and soy sauce, tamari or coconut aminos (for Asian flavours)
- 4
Lay the fish fillets on top of the spinach.
- 5
Drizzle a small amount of the oil on the fish and season with salt and pepper.
- 6
Distribute the sliced bok choy or asparagus, sliced mushrooms, red chili , green onion and ginger slices evenly on top of the fish.
- 7
Drizzle the contents of the package with the oil and tamari or soy if using, sprinkle with a little more salt and pepper.
- 8
Fold the upper half of the parchment paper over the vegetable/fish mound (you should leave enough space around the food to allow the air to expand and circulate). Starting from one corner, make a fold in the parchment, continuing along the half moon with overlapping folds. Make very tight, closely overlapping little folds starting from one corner and work your way around, towards the opposite corner. Fold the last fold over it self and staple the last fold to itself and then staple a few of the folds along the parchment paper. Place the packages on a cookie sheet and bake for 20-30 minutes.
- 9
Cut the packages open and either slide the contents onto a plate or serve directly from the open parchment (you can cut away the top flap and staples). Serves 2
Tips & Storage
- How to Store
- Fish is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
- Buying Tip
- Look for fish that smells fresh (like the ocean, not fishy), has firm flesh, and clear eyes if buying whole. Ask your fishmonger what's freshest that day.
- Cooking Tip
- Avoid overcooking fish — it should be opaque and flake easily with a fork. Most fish cooks in just 8-10 minutes per inch of thickness.
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Frequently Asked Questions
How do I make Basic Parchment Steamed Fish with Greens?
This Basic Parchment Steamed Fish with Greens recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 26 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this basic parchment steamed fish with greens ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.