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A healthy, flavorful dinner that comes together with minimal effort, these Green Curry Fish Parcels are always on repeat in my house. Everything steams right inside the parchment packets, making clean-up a breeze!
These parchment-wrapped fish parcels steam to perfection in the oven, locking in moisture and bold flavor. The green curry sauce gives just the right amount of heat and richness, and the veggies cook right alongside the fish for an easy, all-in-one meal.
This dish is also such a great way to use up an open jar of curry paste—this is one of my go-to ways to put it to work. It gets a big boost of flavor from green curry paste, which is made with a combination of green chilis, lemongrass, garlic, lime, and spices. I like Mae Ploy for its bold, authentic taste, but feel free to use whatever you have on hand.
Serve the fish and veggies as is or over steamed rice or rice noodles for a complete dinner!
Ingredients:
- Baby Bok Choy
- Red Bell Pepper
- Shallot
- Halibut Filets
- Lime Zest
- Kosher Salt
- Freshly Ground Black Pepper
- Green Curry Paste
- Unsweetened Coconut Milk
- Tamari
- Fresh Thai Basil or Cilantro
Step-by-Step:
step one: preheat the oven
Preheat the oven to 400℉.
step two: prep the veggies
Lay the two sheets of parchment paper flat on a work surface. Divide the bok choy, bell peppers, and shallots evenly between the center of each sheet.
step three: add the fish
Place a halibut fillet on top of the vegetables. Season each fillet with the lime zest, salt, and pepper.
step four: make the sauce
In a small bowl, whisk together the green curry paste, coconut milk, and tamari. Spoon the mixture evenly over each piece of fish.
step five: bake the fish
Fold the parchment paper over the fish to create a sealed packet. Bring the long edges together and fold them over several times, then tuck or fold the ends under to fully enclose.
Place the packets on a sheet pan and bake for 20 to 25 minutes, or until the fish is cooked through and flakes easily with a fork.
step six: garnish and serve!
Carefully open the packets (watch for steam) and garnish with fresh basil or cilantro before serving.
Recipe fAQs:
Tamari is a great gluten-free substitute to soy sauce, but you can use regular soy sauce or coconut aminos as a 1:1 swap.
Green curry paste is my personal favorite, but it does have some heat. For a milder option, you can easily swap in red curry paste and still get tons of flavor.
Yes! This would also be great with center-cut salmon filets or cod!
The next time you’re looking for a flavorful fish dish, I hope you’ll try these Green Curry Fish Parcels!
Looking for more green curry paste recipes? try these!
Spicy Coconut Grilled Chicken Lettuce Wraps
Thai-Inspired Coconut Green Curry Salmon
Green Curry Chicken Noodle Soup
Green Curry Fish Parcels
Ingredients
- 2 16-inch sheets of parchment paper
- 1 small head baby bok choy core removed and quartered lengthwise
- 1 small red bell pepper core removed and thinly sliced
- 1 small shallot halved and thinly sliced
- 2 8-ounce halibut fillets, skin and pin bones removed
- Zest of ½ lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon green curry paste
- 1/4 cup unsweetened coconut milk
- 2 teaspoons tamari
- 1/4 cup chopped fresh Thai basil and/or cilantro for garnish
Instructions
- Preheat the oven to 400℉.
- Lay the two sheets of parchment paper flat on a work surface. Divide the bok choy, bell pepper, and shallot evenly between the center of each sheet.
- Place a halibut fillet on top of the vegetables. Season each fillet with the lime zest, salt, and pepper.
- In a small bowl, whisk together the green curry paste, coconut milk, and tamari. Spoon the mixture evenly over each piece of fish.
- Fold the parchment paper over the fish to create a sealed packet. Bring the long edges together and fold them over several times, then tuck or fold the ends under to fully enclose.
- Place the packets on a sheet pan and bake for 20 to 25 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully open the packets (watch for steam) and garnish with fresh herbs before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
My whole family loved this … and that’s a miracle around our table of picky eaters! I used red curry paste instead of green only because I already had it. Thanks for the recipe!
Just tried this recipe this evening and WOW. The sauce is incredible. Can’t wait to make again.
Thanks, Cathy!
Made this for the second time tonight- it’s amazing and so dang easy. I use the Mae Ploy green curry paste and just a note for others- the tablespoon (for me) is quite a bit of heat. Not sure if I’ll change that or not next time, but just noting it. This second time I added a bit of thinly chopped green onion to the Thai basil and cilantro garnish. If you’re looking for something to do with the rest of your Thai basil- google the Beautiful Red Bell cocktail on the Cookie and Kate website. If you buy a large red bell pepper for the fish recipe you’ll have extra for the cocktail, too.
So so good! This was incredibly easy and full of flavor while still being healthy and high protein. Just delicious served over some rice. Highly recommend!
LOVE this recipe! Especially the easy sauce. My fish only needed 12-14 minutes! Watch closely!
The timing really does depend on the size of your fillets. Glad you enjoyed it!
So, so good and flavorful! I made extra sauce to pour on once done. Great weeknight meal
I’m obsessed with the sauce too! So glad you liked it.
Slam dunk healthy recipe!!! Easy, delicious. This will be a staple in my rotation. Thank you!!
Delicious!!! Used Thai & True green curry paste and it was spicy but still so good
Light, slightly spicy and packed with flavor this Thai dish hits just right! Had to sub cod as my grocer was out of halibut, still delish! Chef’s kiss for this one, Alex!!! Thank you for making our weekday night meals a highlight.
So glad you loved it, Holly!