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There’s something almost ceremonial about cooking fish in parchment. As you fold those delicate paper parcels, you’re creating little gift boxes of flavor that steam themselves to perfection. The curry spices transform the mild cod into something extraordinary—a reminder that the most beautiful transformations often happen in quiet, hidden spaces. Serve with a side of Curried Polenta.

Cook Time: 10 min
Prep Time: 10 min
Servings: 6

Ingredients:

4 tablespoons unsalted butter
1 Vidalia onion, thinly sliced
6 (1-inch thick) boneless, skinless white fish fillets, approximately 4 ounces each (cod, halibut, bass, or snapper)
½ teaspoon kosher salt
Freshly ground black pepper
2 tablespoons curry powder
3 tablespoons freshly squeezed lime juice
1 cup sugar snap peas ,asparagus pieces, or leaf spinach
6 lime wedges

Preparation:

1. Preheat the oven to 350°F.

2. Cut 3 sheets of parchment paper in half.

3. Fold the parchment paper in half crosswise to crease then open again.

4. Smear the parchment paper with butter.

5. Divide onions evenly between 6 sheets of parchment paper and top with fish.

6. Sprinkle fish with salt, pepper, and curry powder.

7. Top with lime juice and sugar snap peas.

8. To close, fold the parchment paper over each fillet and make overlapping pleats to seal the open sides and create 6 half-moon-shaped packets.

9. Transfer packets to a baking pan and bake at 350°F for 10 minutes and let rest for 4 minutes.

10. Serve with lime wedges.

Nutritional information per serving: 190 calories, 9g fat, 69mg cholesterol, 257mg sodium, 6g carbohydrates, 1g fiber, 3g sugar, 21g protein