Home > Recipes > Mains > Fish in Salsa Verde

Fish in Salsa Verde

Name: Fish in Salsa Verde
Prep time: 20

(7 votes, average: 4.57 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Cooking en papillote, or in a packet, is one of the best ways to cook fish without odor. It’s incredibly fast and easy and works with most fish fillets. It’s also a great way...

2 (6-ounce) thick-cut fillets white fish, such as black cod, tilapia, halibut or sea bass
1 1/2 cups store-bought salsa verde or 1 recipe Salsa Verde
2 teaspoons olive oil
1 teaspoon lime juice
Lime, for garnish

Missing an Ingredient?

Visit our ingredient substitution guide.

Nutrition Facts

Calories

140 cals

Fat

5 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

7 g

Sugar

3 g

Fiber

2 g

Protein

17 g

Sodium

598 mg

Directions

Preheat the oven to 400 degrees F.
Diagonally slash the skin of each fish fillet three times. Set aside.
Tear off two squares of parchment paper or aluminum foil large enough to comfortably hold one fish fillet each. If lining the foil with parchment paper, make it the same size as the foil and lay it on the dull side of the foil.
Smear each foil/parchment square with 1 teaspoon of oil. Divide the salsa verde, and spoon over the center of the left side. Place the fish on top of the salsa and drizzle with half the lime juice.
Fold the foil in half over the fish and tightly roll the sides of the packet together to seal, starting from the fold, leaving a small gap open at the far side. The packet should have the look of a giant empanada. Lay the packets on a cookie sheet and bake in the oven for 10-15 minutes, depending on the thickness of the fish. Let them sit for a moment before opening.
Carefully open the packets -- there will be steam! Serve with extra salsa verde and a wedge of lime.

Chef Tips

If on chemo, don’t add the extra uncooked Salsa Verde to the fish. Add a little more to the Fish ‘En Papillote’.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.