Baked Fish Packets With Chinese Parsley Paste

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  • 8 oz daikon radish peeled, thinly sliced
  • 1 lb fresh asparagus spears cut into 1-inch pieces
  • 4 tablespoons dry sherry or chicken broth
  • ½ teaspoon salt
  • 1 lb cod flounder or red snapper fillets, cut into Serving pieces

Parsley Paste

  • 1 cup fresh cilantro leaves
  • 1 cup fresh parsley sprigs
  • 1 green onion cut into 1-inch pieces
  • 3 cloves garlic cut in half
  • 2 tablespoons lemon juice
  • 1 tablespoon canola oil
  • ½ teaspoon grated fresh gingerroot
  • ¼ teaspoon grated lemon peel
  • Pinch salt if desired
  • Garnish if desired
  • Pine nuts toasted*


  • Heat oven to 425°F.
  • Cut 4 (18×12-inch) sheets of heavy-duty foil.
  • Divide radish and asparagus evenly among and on center of each sheet of foil.
  • Sprinkle each with 1 tablespoon of the sherry and ⅛ teaspoon of the salt.
  • Top with fish.
  • Bring up 2 sides of foil so edges meet.
  • Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion.
  • Fold other sides to seal.
  • Place packets on ungreased cookie sheet.
  • Bake about 15 minutes or until fish flakes easily with fork.
  • Meanwhile, place parsley paste ingredients in blender.
  • Cover; blend on medium to high speed, stopping blender frequently to scrape sides, until smooth.
  • Place packets on plates.
  • Cut large X across top of each packet; carefully fold back foil.
  • Spoon about 2 tablespoons parsley paste over each serving.
  • Garnish with pine nuts.

Notes / Tips / Wine Advice:

To toast pine nuts, spread in shallow pan. Bake at 350°F for 6 to 10 minutes stirring occasionally until light brown.

Nutritional Information

Calories: 170 kcal