Steamed Fish In A Bag

Cooking fish in a bag helps to infuse the flavors and lock in the moisture. This steamed fish is aromatic and incredibly soft. A simple, delicious dish!

Serves: 1

Why It's So Good For You

Fish is high in protein and a great source of omega-3 fats, making it a great addition to your diet, supporting your heart, joint, and brain health.


(use organic ingredients where possible)

  • 1 fish fillet, firm, white, non-oily (snapper, trout, sea bass, cod, halibut, sole, turbot, whiting, or wild barramundi)
  • 1 lemon slice and extra lemon wedges to serve
  • 1 tbsp coconut oil or organic butter
  • 1 small handful fresh cilantro (coriander) or dill
  • 1 tsp coconut sugar or maple syrup
  • Pinch of sea salt


  1. Preheat oven to 320ºF (160ºC) and cut a piece of parchment paper, roughly 20 inches long.
  2. Place the fish fillet in the center and top with all the other ingredients.
  3. Bring the long ends of the paper together and fold down securely several times, then fold down or twist the ends tightly and fold under the fish.
  4. Bake for 25 minutes or until just cooked. The fish should flake easily.
  5. Open the parcel and serve immediately with all its cooking juices.


Best served with 1 cup steamed vegetables (broccoli, cauliflower, and carrots) and Cauliflower Mash (see recipe).

Featuring: James Colquhoun
Audio Languages: English
Subtitles: English