• Facebook
  • Twitter
  • Pinterest
  • Instagram
  • YouTube
  • RSS


pesto fish parcel with vegetables

This is the healthiest fast food you’ll ever eat, and perfect for those nights when you’re in a hurry. They are completely customizable – feel free to play around with the veggies you use – making it a crowd-pleasing dish the whole family will enjoy. A foolproof way of cooking and serving fish.

Pesto Fish Parcels
Save RecipeSave Recipe
Recipe Image


  • 4 white* fish fillets (approx. 200g each)
  • Kosher salt
  • Freshly ground black pepper
  • 6 tablespoons prepared pesto
  • 1 Ontario greenhouse grown red pepper, deseeded and cut into 1-inch chunks
  • 1/4 cup red onion, thinly sliced
  • 2 medium zucchinis, ends trimmed and cut into 1-inch chunks
  • 8 Ontario grown red or white baby potatoes, skin on, very thinly sliced (a mandolin or vegetable peeler is ideal)
  • 6 teaspoons olive oil


  1. Preheat the oven to 400°F. Season each piece of fish with salt and pepper and smear 1 ½ tablespoons pesto over the top of the fillet.
  2. Lay out four sheets of parchment paper, each about 12 to 14 inches long. Pile a quarter of the vegetables in the middle of each, drizzle with a 1 ½ teaspoons olive oil, season with salt and pepper and toss to combine. Top each pile with a piece of fish. Bring the paper up and over the fish and vegetables and scrunch the sides together to seal.
  3. Set the parcels side-by-side on a baking sheet and bake for 18 to 22 minutes, or until the fish is opaque and the potatoes are cooked through. Open the packets carefully to avoid spilling the juices. Eat straight from the packets or transfer to a plate with a slotted spatula. Spoon some of the juices over top. Eat immediately.


Fish options include cod, sold, tilapia, haddock, snapper, bass and grouper. Ask your local fishmonger for ideas too if you are unsure.

Subscribe To Our Newsletter

Subscribe To Our Newsletter

Join our Community of Cooks!

Receive our weekly newsletter and be the first to know about new seasonal recipes, tips from chefs, dietitians and food writers - and contests!

Yay! You're signed up to our mailing list and will be receiving your first recipe soon.

Powered byRapidology