Ginger Lime Fish Parcels
Delight your taste buds with these aromatic Ginger Lime Fish Parcels—a tantalizing fusion of zesty lime, warm ginger, and savory soy sauce, all wrapped up in convenient parchment paper packets. This easy and healthy recipe features tender white fish fillets (like cod, halibut, or tilapia) infused with a delectable marinade of lime juice, fresh ginger, garlic, sesame oil, and a hint of honey for balance. Topped with vibrant green onions, optional fresh cilantro, and a kick of red chili, these parcels provide a burst of flavor in every bite. Baking the fish in parchment locks in moisture and ensures a perfectly flaky texture, while keeping cleanup a breeze. Ready in just 35 minutes, this dish is ideal for busy weeknights or elegant dinner parties. Serve directly in the parchment for an eye-catching presentation, paired with fluffy steamed rice or crisp seasonal vegetables. Perfect for those seeking a light, Asian-inspired meal that's as nourishing as it is delicious!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (e.g., cod, halibut, or tilapia)
- 2 lime
- 2 tablespoons fresh ginger
- 2 cloves garlic
- 4 tablespoons soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 2 stalks green onions
- 2 tablespoons fresh cilantro (optional)
- 1 red chili (optional, for heat)
- 4 sheets parchment paper
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and finely grate the fresh ginger, mince the garlic, and thinly slice the green onions and red chili (if using).
Zest one lime and juice both limes into a small bowl. Combine the lime juice and zest with soy sauce, sesame oil, honey, grated ginger, and minced garlic. Stir well to create the marinade.
Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.
Cut four sheets of parchment paper, each approximately 12x16 inches. Fold each sheet in half, then reopen them to create a crease in the center.
Place one fish fillet near the center crease of one parchment sheet. Spoon 1–2 tablespoons of the marinade over the fish, ensuring it is well-coated.
Top each fillet with sliced green onions, fresh cilantro (if using), and red chili slices for heat, if desired.
Fold the parchment over the fish, then fold and crimp the edges tightly to seal the parchment packet, forming a pouch. Repeat for all fillets.
Place the parcels on a baking sheet and bake in the preheated oven for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
Carefully open each parchment parcel (steam will escape, so use caution). Serve the fish in the parchment for a rustic presentation or transfer to plates.
Garnish with extra cilantro or lime wedges, if desired. Serve hot with steamed rice or a side of fresh vegetables.
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4916 mg | 214% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 15.0 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1759 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
