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Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These elegant fish parcels with snap peas and tomatoes offer a light and nutritious way to enjoy fresh seafood. Cooking fish en papillote – or in parchment paper – is a classic technique that gently steams the fillets in their own juices, ensuring the flounder or tilapia stays perfectly moist. The addition of a vibrant herb butter melts into the sugar snap peas and cherry tomatoes, creating a delicate, savoury sauce that enhances the natural sweetness of the seasonal vegetables.

This heart-healthy main course is ideal for a quick midweek dinner or a stress-free weekend lunch. Because the packets can be assembled in advance and tucked away in the fridge, they are a fantastic option for effortless entertaining. Serve these fragrant parcels directly on the plate for a beautiful presentation, perhaps with some steamed new potatoes or a crusty sourdough loaf to soak up the delicious herby butter.

Ingredients for Fish Packets with Snap Peas, Tomatoes, and Herb Butter

110g (1 panetto) di burro non salato, a temperatura ambiente
2 tablespoons finely chopped tender herbs (such as coriander, chives, and/or parsley)
1 1/2 cucchiaini di sale kosher, diviso
1/2 cucchiaini di pepe nero macinato fresco, più altro
450g taccole, pulite
575ml cherry tomatoes (about 375g ), quartered
2 grandi spicchi d'aglio, affettati sottilmente
4 (1/2"-thick) skinless flounder or tilapia fillets (about 170g each)
1/4 cup coarsely chopped basil
4 (16x12") sheets parchment paper

How to make Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Preheat oven to 204°C. Mix butter, herbs, 1 teaspoon salt, and 1/2 teaspoons pepper in a small bowl.

Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 tablespoon herb butter in the centre of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 tablespoon herb butter; season each with 1/8 teaspoons salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.

Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.

Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.