Pescado Empapelado
White fish steamed in parchment with tomatoes, onions, and cilantro—a classic Mexican technique that locks in moisture and flavor. Ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 198
- Protein
- 28g
Ingredients
- 2 fillets (6 oz each) white fish fillets (halibut, cod, or snapper)
- 1 whole Roma tomato
- ½ whole yellow onion
- ¼ cup, loosely packed fresh cilantro
- 1 whole lime
- 1 to taste salt and pepper
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Cut two pieces of parchment paper, each about 12 inches wide and 16 inches long, by tearing them from the roll.
- 3
Place the Roma tomato on a cutting board, cut it lengthwise from top to bottom into two halves, then slice each half crosswise into thin slices about 1/8-inch thick.
- 4
Place the onion on a cutting board and cut it lengthwise from root to tip into two halves; lay the flat side down and slice crosswise into thin slivers about 1/8-inch wide.
- 5
Roughly chop the cilantro into 1/4-inch pieces by holding the bunch on the cutting board and using a rocking motion with the knife until broken into small bits.
- 6
Cut the lime in half, then cut one half into thin slices about 1/8-inch thick; set the other half aside for squeezing.
- 7
Fold each parchment sheet in half lengthwise, then unfold it so you can see the center crease; lay one open on the counter.
- 8
Place one fish fillet on the left half of the parchment, about 2 inches from the center crease, keeping it roughly 3 inches from the long edges.
- 9
Arrange half of the tomato slices on top of the fish in a single layer, covering most of the surface, then scatter half of the onion slivers over the tomato.
- 10
Sprinkle half of the cilantro over the vegetables, then lay half of the lime slices on top in a single layer.
- 11
Squeeze juice from half of the reserved lime onto the fish, then season with a pinch of salt and pepper.
- 12
Fold the right half of the parchment over the fish, then fold the edges inward in tight, overlapping creases all the way around to seal the packet completely.
- 13
Repeat steps 8 through 12 with the second piece of parchment, second fish fillet, and remaining vegetables and lime.
- 14
Place both sealed packets on a baking sheet, then transfer the sheet to the center of the oven.
- 15
Bake for 12–14 minutes, until the parchment is puffed and slightly browned and you hear a gentle sizzle when you lean close to a packet.
- 16
Remove the baking sheet from the oven using oven mitts to protect your hands.
- 17
Slide each packet onto a dinner plate, then carefully cut a slit in the top of the parchment and peel back the edges so the aroma escapes.
Tools you’ll need
- oven
- parchment paper
- cutting board
- chef's knife
- baking sheet
- oven mitts
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