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Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake by Michelle Tam / Nom Nom Paleo https://nomnompaleo.com
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5 from 2 votes

Fish en Papillote (in Parchment) with Citrus, Ginger, & Shiitake

Fish en Papillotte may sound fancy, but it's an easy Paleo dish with fish and vegetables steamed in a sealed paper packet with aromatics and a tasty sauce.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: gluten-free, low carb, paleo, Whole30
Servings: 1 serving
Calories: 200kcal
Author: Michelle Tam


  • 1 tablespoon coconut aminos or see the note below
  • 2 teaspoon freshly squeezed orange juice or see the note below
  • 1 teaspoon rice vinegar or see the note below
  • 1 teaspoon  Red Boat fish sauce or see the note below
  • ½ teaspoon sesame oil or see the note below
  • 1 teaspoon minced ginger
  • 2 fresh shiitake mushrooms thinly sliced
  • 6 ounce skinless white fish fillet like cod, which is what I used
  • kosher salt I use Diamond Crystal brand
  • freshly ground black pepper
  • 3 thin orange or lime slices
  • 1 green onion trimmed and cut into 2 inch sections


  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons thinly sliced green onion


  • Preheat your oven (or toaster oven) to 450°F. In a small bowl, combine the coconut aminos, orange juice, rice vinegar, fish sauce, and sesame oil. (Or, you can use 2 tablespoons of All-Purpose Stir-Fry Sauce in place of these ingredients for the marinade!)
  • Stir in the minced ginger and sliced mushrooms. Set aside.
  • Season both sides of the fish fillet with salt and pepper.
  • Take a large sheet of parchment paper and fold it in half. Draw half a heart on the paper so that when you cut it out, you get a full heart.
  • Open your heart and tile the three slices of orange on one side of the heart.
  • Place the seasoned fish filet on top of the orange slices.
  • Spoon the mushrooms and sauce on top of the fish and add the green onion stalks.
  • Fold the other half of the parchment heart on top of the fish and begin tightly crimping the edges together, starting at the top-center of the heart.
  • Make sure the packet is tightly sealed by turning and crimping the edges. At the pointy bottom end of the heart, twist the paper tightly to seal well.
  • Place the packet on a rimmed baking sheet and place it in the oven for 10-15 minutes or until the fish is cooked through.
  • Use a pair of kitchen shears to cut open the packet (but be careful—it’s hot!).
  • Remove the wilted scallions, and top with freshly minced cilantro and slivered green onions.
  • Plate it up if you’re feeling fancy and enjoy!


You can use 2 tablespoons of All-Purpose Stir-Fry Sauce for the marinade if you already have some in the fridge!
This is a perfect meal for one, but you can easily make more packets if you’ve got guests. Bonus: Once you’re done eating, just chuck the soiled packet. No muss, no fuss.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 200kcal | Carbohydrates: 9g | Protein: 32g | Fat: 3g | Fiber: 1g