Baked Fish in Parchment Paper
- Cook Time: 12 - 15 minutes
- Course: Main Dish
Want an easy recipe for baked fish? Find out how you can use parchment paper to prepare and cook fish and a number of easy recipes with tips from Reynolds Kitchens
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- 1-1/2 pounds fresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 2 teaspoons Asian chili garlic sauce (optional)
- 2 teaspoons toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 4 12-inch squares parchment paper
- 3 green onions, cut into thin strips
- 1 carrot, cut into thin strips
- Hot steamed rice
In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.
Place one portion of fish in middle of Reynolds® Parchment Paper square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment paper and tuck under. Place fish packets in a shallow baking pan.
Bake in a 400<span>°F</span> oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice.
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