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Fish in a Bag

So life as we know it has really changed at our house…

We got a puppy!

He is 100% adorable, sweet, snugly, and a fluff ball. We are in love with him. But he is ALOT of work. We have enjoyed our time playing and snuggling him but potty training really stinks. You have always got to have an eagle eye on him to make sure he isn’t going in the house!

I’m already looking forward to the day when he is trained and I can just watch tv and relax on the couch…am I asking for too much?! But at the end of the day when he is tired and just wants to snuggle, it makes it all worth it. I mean seriously…look at that face!


Although having a puppy is tough but rewarding, we are here to talk about food.  This Fish in a Bag is not tough at all to make and it is super rewarding because it taste so good!

It is easy to assemble all of the ingredients and wrap them in separate parchment paper bags.   Then you just bake them in the oven and serve them straight out of the parchment bag.  It is a fun meal for company, because how many meals do you eat out of a bag?  Besides a sack lunch I guess..

I used my microplane grater to julienne cut the vegetables into thin slices and things come together pretty quickly after that.  The fish steams wonderfully in the parchment to make it a low fat way of cooking too!

Fish in a Bag2

If you are looking for a for a quick, easy, elegant meal then you will love this Fish in a Bag!

Fish in a Bag
Prep time
Cook time
Total time
Serves: 4
  • ½ red onion, julienned
  • 1 zucchini, julienned
  • 1 large carrot, julienned
  • 1 clove garlic, grated on microplane grater
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (4-ounce) hake fillets or other white fish
  • 1 lemon, thinly sliced
  • 8 sprigs fresh thyme
  • 1 tablespoon butter, cut into 4 cubes
  • ¼ cup white wine
  1. Preheat oven to 425 degrees.
  2. Julienne cut all of the vegetables and put into a small bowl. Add grated garlic, salt and pepper to taste. Mix well.
  3. Tear off 4 pieces of parchment paper to wrap the fish in and lay them out on the counter. Gather all other ingredients and start an assembly line.
  4. Place the fish on the parchment paper, salt and pepper to taste. Top each packet of fish with veggie mix, 2 slices of lemon, 2 sprigs of thyme, 1 cube of butter and 1 tablespoon of white wine.
  5. Tightly wrap the parchment paper together so that all the edges are sealed, but so that there is extra room at the top to allow the steam to form and cook the fish. It should look like a half moon shape.
  6. Place the packets on a rimmed baking sheet and cook in the oven for 12-15 minutes until the fish is cooked through and no longer opaque, depending on the thickness of the fish.
  7. Serve each person with the parchment bag on their paper. Open the bag (careful of the steam) and use a spatula to scoop the fish out and pour any juices on top.



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