Jo Pratt’s after-work spicy fish parcels

You’ll often need a quick ‘go to’ recipe idea for those busy days when you know cooking will have to take a back seat. These fish parcels are a favourite in my household, as they are so simple and always tastes different, depending on the spice paste or fish I’ve used.

The best thing about this recipe is that there is no washing up to be done afterwards, which in my book makes it an all-round winner!

Fish parcel recipe
Susan Low


3 tbsp curry paste, such as korma, tikka masala, rogan josh, etc
1 tbsp sunflower oil
4 thick fish fillets, skin on or off, such as cod, salmon, pollock, hake, haddock or coley
4 handfuls of baby spinach (about 125g)
16–20 baby plum or cherry tomatoes, halved
½ red onion, peeled and very finely diced
juice of 1 lime
200ml/7 fl oz tinned coconut milk
handful of coriander leaves
flaked sea salt and freshly ground
black pepper
mango chutney, to serve
cooked rice or naan bread, to serve

  1. Mix together the curry paste and oil, then rub all over the fish fillets.

2. Cut four large sheets of foil or baking paper and divide the spinach between them, placing it in the centre. If you are using baking paper, it works better if you really scrunch it up beforehand, which makes it more pliable.

3. Place the fish on top of the spinach, and scatter over the tomatoes and onion. Drizzle over the lime juice and season with salt and pepper. Fold up the foil or paper to make a loose parcel. Pour the coconut milk between the parcels and tightly seal each one by either scrunching the foil edges together or using string to tie the baking paper into a pouch/parcel.

4. Place the parcels on a baking tray, and bake for 15 minutes.

5. Open up the parcel and either serve on the paper or carefully move the spinach and fish onto the serving plates and pour over the sauce. Scatter the coriander, and serve with a spoonful of mango chutney.

TIP As well as trying out various different types of fish for the parcels, you could also use raw peeled prawns or scallops lightly coated in the paste; 125g–150g oz per person is plenty. If you want a vegetarian option, diced paneer cheese or even some sliced firm tofu works really well.

Recipe from The Flexible Pescatarian by Jo Pratt, RRP £20, White Lion Publishing