For this recipe, you can use any type of wild-caught white fish such as cod, grouper, halibut or snapper. Serve with sautéed asparagus.
Makes 4 Servings
Total Prep Time: 30 minutes
Ingredients
2 salmon fillets
2 cod fillets
1 cup (240 ml) cherry tomatoes, halved
a few sprigs of parsley, thyme or tarragon
1 lemon, sliced
Pinch of sea salt and black pepper
2 tablespoons (30 ml) olive oil
Directions
Tear out 4 pieces of aluminum foil or parchment paper, enough to hold and seal fish in a parcel. Cut fish fillets into half and divide among foil squares, placing them in the middle. Top each with tomatoes, herbs and a few slices of lemon. Season with salt and pepper then drizzle with olive oil. Fold sides of the foil together to form a parcel. Make sure the parcels are well sealed. Steam parcels in a steamer for 5-7 minutes. Alternatively, you can bake them in the oven at 400°F/200°C for 10-12 minutes.
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Steamed fish parcels with tomatoes are the cleanest, most forgiving way to cook fish. Salmon and cod fillets steam with halved cherry tomatoes, lemon slices, and fresh herbs inside sealed foil packets, emerging tender and swimming in their own bright juices. Five to seven minutes of steaming and dinner is served.
Pro Tips
- Seal the parcels properly — fold and crimp the foil tightly so no steam escapes. A leaky parcel dries the fish instead of poaching it in its own juices.
- Cut the fillets into equal portions so every parcel finishes at the same moment. Mixed sizes mean some parcels are perfect and others chalky.
- Add the herbs in whole sprigs rather than chopped. Steamed whole, they perfume the fish subtly instead of turning to dark mush on the fillet.
- Baking at 400°F for ten to twelve minutes works just as well as steaming and is easier if you are cooking a crowd.
Frequently Asked Questions
Can I use other fish in these parcels?
Any firm white fish works alongside or instead of the salmon and cod. Halibut, sea bass, and haddock all steam beautifully in the same timing.
How do I know when the fish is done?
Carefully open one parcel after five minutes — the fish should be opaque and flake easily. The tomatoes should be slumped and the lemon softened.
Can I prepare these parcels ahead?
Assemble them up to a few hours ahead and refrigerate. Steam straight from the fridge with an extra minute added to the clock.
Recipe Card
Ingredients
Method
- Tear out 4 pieces of aluminum foil or parchment paper, enough to hold and seal fish in a parcel.
- Cut fish fillets into half and divide among foil squares, placing them in the middle.
- Top each with tomatoes, herbs and a few slices of lemon.
- Season with salt and pepper then drizzle with olive oil.
- Fold sides of the foil together to form a parcel.
- Make sure the parcels are well sealed. Steam parcels in a steamer for 5-7 minutes. Alternatively, you can bake them in the oven at 400°F/200°C for 10-12 minutes.
