Brazilian-style fish parcels

Quick, easy and always a family favourite, this fish parcel recipe, perfectly accompanied with a little extra lime, is a brilliant weeknight meal for those in a hurry

By Brett McGregor
  • 25 mins cooking
  • Serves 4
  • Print


  • 2 baby capsicums, red and yellow, de-seeded and sliced
  • 1/4 onion, sliced
  • 8 cherry tomatoes, halved
  • olive oil
  • 4 skinless snapper fillets
  • salt and black pepper, to taste
  • 2 garlic cloves, minced
  • 4 tablespoon lime juice
  • 1/2 cup coconut milk
  • 2 tablespoon water
  • pinch paprika
  • 2 small chillies, sliced
  • small bunch of coriander or parsley, roughly chopped


  • 1
    Preheat oven to 200°C. Place four 30 x 30 cm sheets of tinfoil on a work surface. Divide capsicum slices among foil sheets, arranging in a thin layer. Sprinkle over the onion. Place tomatoes on top then drizzle over a little olive oil – about ½ tablespoon.
  • 2
    Season fish on both sides with salt and pepper and place atop the vegetables. Place garlic, a squeeze of lime juice and ½ tablespoon of olive oil over each fillet.
  • 3
    In a small bowl, combine coconut milk, water, a pinch of salt and a pinch of paprika, then spoon over each fillet. Sprinkle over chilli plus the coriander or parsley.
  • 4
    Fold foil over mixture and crimp edges tightly to form a sealed packet. Let stand at room temperature for 15 minutes before continuing.
  • 5
    Place packets on a baking tray and bake for 12-15 minutes or until the flesh is just beginning to flake.
  • 6
    Carefully open the packets as the steam will escape. Enjoy!