Pescado Empapelado (Fish in Parchment)

Monday and just a few days for the Easter Holidays, we are just counting the days to go away to a well deserve break, this time we are going to Copenhagen and we can’t wait!

Today’s recipe is a very special one, as you all know by now, I always do something fancy for lunch on Mondays as el inglés works from home, so we have like a romantic lunch together, but today recipe is a recipe that my dad used to love very much, so when I make it at home I always think about him.

Fish in parchment is a very healthy way to make fish, this time I bought two very fresh sea breams, I told my fishmonger to descale & gut the fish for me and just make them ready for me to stuff them, then I just chopped some veggies, add some butter, Maldon salt and white wine and in to the oven they went for 30 min.

Then I baked some potatoes and cherry tomatoes and we had a lovely lunch, ready in thirty minutes.

Serves 2


  • 2 whole sea breams gut & descaled
  • 1/2 green pepper julienne
  • 1 tomato cut in slices
  • 2 tbsp chopped fresh coriander (cilantro)
  • 1/2 red or white onion julienne
  • 1 celery stalk finely chopped
  • Salt to taste
  • Pinch of ground black pepper
  • A dollop of butter for each fish
  • 1/2 a white wine
  • 2 big pieces of parchment paper

To have it with

  • 10 baby potatoes
  • 2 branches of cherry tomatoes
  • 3 tbsp oil
  • Salt
  • Lemon wedges


  1. Preheat the oven to 180 degrees fan assisted. Place the potatoes and cherry tomatoes on a tray, pour the oil over them and salt. Place them in the oven. Bake the potatoes for 30 min or until soft and the tomatoes for 20 min. Once they ready keep aside.
  2. Quickly fill each sea bream with all the vegetables. Put a bit of each veggie in each, the a dollop of butter and place each individually on a large piece of parchment paper and carefully close the parchment paper, like making a parcel, just before closing it add some wine and then close the parcel.
  3. Place the parcels in the oven for 30 min.
  4. Serve the fish in the parcel with some potatoes and vine cherry tomatoes. Enjoy!



Published by

Karla Zazueta

Mexican living in London

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