Chinese Fish Recipe with Parchment Paper (en Papillote)
Healthy fish en papillote with ginger, bell pepper, and scallions. A flavorful, high-protein meal cooked in parchment paper for easy prep and cleanup.
One of my favorite ways to enjoy a healthy, high-protein meal is by making fish en papillote—a classic French technique where the fish is cooked in a parchment pouch. This recipe brings an Asian twist by using fresh vegetables like red bell pepper, baby bok choy, and green onions, topped with a fragrant ginger sesame sauce. It’s light, nutritious, and packed with flavor, making it one of our go-to fish recipes for any night of the week.
Looking for more fish recipes? Try my Chinese Steamed Whole Fish and Air Fryer Bang Bang Salmon Bites!
What Is Fish en Papillote
“En papillote” means “in parchment” in French. In this cooking method, fish and vegetables are sealed in parchment paper packets, then baked on a rimmed baking sheet. The fish steams in its own juices, creating moist, tender fish that’s rich in flavor without needing heavy sauces or frying. It’s one of the simplest and healthiest techniques for cooking fish, especially lean white fish like cod filet or sea bass.
Why You’ll Love This Recipe
- Healthy & High Protein: White fish like cod is an excellent source of lean protein, omega-3 fatty acids, and essential nutrients. A cod fillet has about 20 grams of protein. Paired with fresh vegetables, this is a complete meal that’s light but satisfying.
- Great for Meal Prep: Make several parchment paper packets at once and store them in an airtight container in the fridge. Reheat gently for a no-fuss lunch or dinner. The flavors deepen over time, making leftovers even more delicious. For this recipe, you can easily make 6 cod fillet in one sheet pan.
- One-Pan Dish: Everything is contained in the parchment pouch, meaning minimal mess and no scrubbing pans. Simply place each packet on a sheet pan, bake, and serve.
Ingredients
You’ll need the following ingredients to make the best Chinese Fish en Papillote:
- Fish Fillet (such as cod filet, haddock, or another mild white fish) – I used this Wild-Caught Cod Fillet which has 27g of protein per serving.
- Fresh vegetables – such as baby bok choy or Chinese broccoli
- Ginger
- Red Bell Pepper
- Scallion
- Light Soy Sauce
- Shaoxing Wine
- Sesame Oil
- Sugar
- White Pepper
See recipe card below for a full list of ingredients and measurements.
How to Make Chinese Fish in Parchment Paper
- Make the Sauce: In a small bowl, whisk together soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper.
- Prepare the Fish: Place veggie and fish fillet in the center of a sheet of parchment and top with ginger, red pepper, and green onions. Drizzle sauce over the top of the fish and vegetables.
- Fold the parchment pouch: bring the sides together and fold over several times to seal tightly.
- Transfer folded pouch to a rimmed baking sheet. Bake at 400F for 10-12 minutes or until fish is done.
How to Serve Chinese Fish en Papillote
These are my favorite dishes to serve with this dish for a complete meal:
Substitutions
- Fish: Use halibut, tilapia, or salmon in place of cod or sea bass. Adjust cooking time for thicker fillets.
- Veggies: Swap in julienned carrots, snap peas, or mushrooms for variety.
- Sauce: Add garlic or chili flakes for extra kick, or use tamari for a gluten-free option.
Equipment
How to Storage and Reheat
Leftovers can be stored in an air tight container in the refrigerator for up to 3-4 days.
To reheat, bake in the oven at 350 degrees F or microwave for 1-2 minutes until warm.
Top Tips for Success
Pick thicker or bigger fish fillet if you want to increase protein intake.
Cut vegetables thinly so they cook quickly alongside the fish.
Don’t overstuff the packets and leave room for air so the fish can steam.
Seal the parchment pouch to avoid the sauce from spilling out.
More Recipes You’ll Love
Looking for other recipes like this? Try these:
Chinese Fish Recipe with Parchment Paper (en Papillote)
Ingredients
- 6 fish fillet (about 150g each), cod filet, haddock or other white fish
- 2 heads Chinese broccoli or baby bok choy, halved lengthwise
- 2 inch ginger, julienned
- 1 red bell pepper, thinly sliced
- 2 green onion, thinly sliced
- 3 tbsp light soy sauce
- 3 tbsp Shaoxing wine
- 2 tbsp sesame oil
- ½ tsp sugar
- 1 tsp white pepper
Instructions
- Preheat your oven to 400 degrees F.
- Prepare the sauce by mixing soy sauce, Shaoxing wine, sesame oil, sugar, and white pepper in a small bowl. Set it aside.
- Cut 6 large sheets of parchment paper. Place the Chinese broccoli and fish fillet in the center of a sheet of parchment paper. Top each fillet with ginger red bell pepper, and green onions.
- Drizzle sauce over the top of the fish and vegetables. Reserve some sauce for later.
- Fold the parchment pouch by bringing the sides together and fold over several times to seal tightly.
- Place the folded parchment pouches to a rimmed baking sheet. Bake for 10-12 minutes or long for thicker fillets. The fish is done when it flakes easily with a fork.
- Carefully open the parchment pouch, drizzle more sauce on top and serve with rice or noodles. If you like spicy, add a little chili oil on top!
