Thai Fish En Papilotte with Lime Garlic Butter Sauce
Delight your taste buds with this Thai Fish En Papilotte with Lime Garlic Butter Sauce, a vibrant and healthy dinner option that’s as visually stunning as it is delicious. Perfectly seasoned white fish fillets are nestled on a bed of julienned carrots, zucchini, and red bell peppers, then baked to tender perfection in parchment paper to lock in moisture and flavor. The dish is elevated with a luscious lime garlic butter sauce, infused with hints of fish sauce, ginger, and a touch of brown sugar for a savory-sweet tang. Finished with fresh cilantro and green onions, this easy, one-pan meal is ready in just 40 minutes and pairs beautifully with fluffy jasmine rice. If you're looking for a quick weeknight dinner or a show-stopping centerpiece for guests, this Thai-inspired recipe offers a perfect balance of elegance and simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces White fish fillets (e.g., tilapia, cod, or snapper)
- 3 tablespoons Lime juice
- 3 cloves Garlic (minced)
- 4 tablespoons Unsalted butter (melted)
- 1 teaspoon Fish sauce
- 1 teaspoon Brown sugar
- 1 teaspoon Fresh ginger (grated)
- 1 medium Carrot (julienned)
- 1 medium Zucchini (julienned)
- 1 medium Red bell pepper (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 2 stalks Green onions (sliced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Rice (cooked, for serving)
- 4 sheets Parchment paper
Instructions
Preheat your oven to 400°F (200°C).
Cut 4 large sheets of parchment paper, each approximately 15x12 inches, and fold them in half to create a crease.
In a small bowl, mix together the lime juice, minced garlic, melted butter, fish sauce, brown sugar, and grated ginger to create the lime garlic butter sauce.
Season the fish fillets with salt and black pepper on both sides.
To assemble, open each sheet of parchment and place a quarter of the julienned carrots, zucchini, and sliced red bell pepper on one side of the parchment near the crease.
Place a fish fillet on top of the vegetable bed, then drizzle about 1 tablespoon of the lime garlic butter sauce over the fish. Reserve some sauce for serving.
Sprinkle the fish with some chopped cilantro and sliced green onions.
Fold the other side of the parchment over the fish and vegetables, then tightly fold the edges in small overlapping pleats to seal the packet. Ensure it is fully sealed to create a steamy cooking environment.
Place the parchment packets on a baking sheet and bake in the preheated oven for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork.
Carefully open the parchment packets (watch for hot steam!) and transfer the fish and vegetables to a plate.
Drizzle with the reserved lime garlic butter sauce and serve with cooked rice on the side.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 2747 mg | 119% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 20.9 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3068 mg | 65% | |
*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.
