These Ginger-Lime Hake Parcels are a light, fresh, and flavorful way to prepare white fish. Tender hake fillets are baked inside parchment packets with crisp vegetables, fresh ginger, lime, soy sauce, sesame oil, and a touch of honey.
Cooking the fish en papillote—sealed inside parchment—traps steam and aromatic flavors inside the packet. The result is beautifully moist, flaky fish with tender vegetables and a fragrant ginger-lime sauce, all with minimal cleanup.
Prep Time: 15 minutes
Cook Time: 14–18 minutes
Total Time: About 30 minutes
Servings: 2
Cooking Method: Oven-Baked / Parchment Parcels
Why You’ll Love This Recipe
Baking fish in parchment is simple but produces an impressive result. As the parcels heat in the oven, the moisture released by the fish, vegetables, lime, and sauce creates steam inside each packet.
That steam gently cooks the hake while helping it stay juicy and tender.
The combination of ginger, lime, soy sauce, sesame oil, and honey gives the dish a delicious balance of savory, citrusy, slightly sweet, and aromatic flavors.
Ingredients
- 2 long hake fillets, about 170–200 g each
- 1 small carrot, cut into thin matchsticks
- ½ red bell pepper, thinly sliced
- 2 scallions, thinly sliced, whites and greens separated
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 tablespoon fresh lime juice
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime, thinly sliced
- 1 teaspoon sesame seeds
- Cooked rice, for serving, optional
- Extra lime, for serving
How to Make Ginger-Lime Hake Parcels
- Preheat the oven.
Heat your oven to 400°F (200°C). Cut two large sheets of parchment paper, approximately 40 cm long each. - Prepare the ginger-lime sauce.
In a small bowl, whisk together the soy sauce, sesame oil, grated fresh ginger, lime juice, and honey until combined. - Arrange the vegetables.
Divide the carrot matchsticks, sliced red bell pepper, and scallion whites between the two sheets of parchment. - Add the hake.
Place one hake fillet over each pile of vegetables. Season the fish lightly with salt and freshly ground black pepper. - Add the sauce.
Spoon the ginger-lime mixture evenly over both fish fillets. - Add fresh lime.
Arrange several thin lime slices over each fillet for additional citrus aroma as the fish steams. - Seal the parcels.
Fold the parchment paper over the fish and vegetables. Crimp and fold the edges tightly so the packets remain sealed while baking. - Bake.
Transfer the parcels to a baking tray and bake for 14–18 minutes, depending on the thickness of the hake. - Open carefully.
Remove the packets from the oven and carefully open the parchment. Hot steam will escape, so keep your hands and face away from the opening. - Garnish and serve.
Finish with sliced scallion greens and sesame seeds. Serve immediately with rice and extra lime wedges.
Tips for Perfect Hake Parcels
Cut the vegetables into thin, even pieces so they become tender during the relatively short cooking time.
Make sure the parchment packets are sealed well. Trapping the steam inside is what allows the fish to cook gently while staying moist.
Avoid overcooking the hake. The fish is ready when the flesh is opaque and separates easily into moist flakes. For food safety, fish should reach 145°F (63°C) internally.
Can I Use Another Type of Fish?
Yes. This recipe also works well with other mild white fish, including cod, haddock, pollock, sea bass, or halibut.
Cooking time may need to be adjusted depending on the thickness of the fillets.
Can I Add More Vegetables?
Absolutely. Thinly sliced zucchini, snow peas, mushrooms, bok choy, or additional bell peppers can all work well.
Keep the vegetables thinly sliced so they have enough time to cook inside the parchment packet.
What to Serve with Ginger-Lime Hake
Steamed jasmine or basmati rice is an excellent choice because it absorbs the flavorful juices from the parchment parcel.
You can also serve the fish with rice noodles, quinoa, steamed vegetables, or a fresh cucumber salad.
Spoon any ginger-lime cooking juices from the packet over the rice before serving.
How to Store Leftovers
Transfer leftover fish and vegetables to an airtight container and refrigerate for up to 2 days.
Reheat gently until just warmed through. Avoid overheating, as hake is delicate and can become dry when reheated for too long.
Recipe Summary
Ginger-Lime Hake Parcels combine tender white fish with carrot, red pepper, scallions, fresh ginger, lime, soy sauce, sesame oil, and honey. Everything cooks together inside parchment, creating moist, flaky fish with an aromatic citrus-ginger sauce in around 30 minutes.
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Ginger-Lime Hake Parcels – Easy Baked Fish in Parchment
Meta Description
Ginger-Lime Hake Parcels feature tender white fish baked in parchment with fresh vegetables, ginger, lime, soy sauce and sesame. An easy, flavorful fish dinner ready in about 30 minutes.
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ginger-lime-hake-parcels
Keywords
Ginger Lime Hake Parcels, hake recipe, fish in parchment, baked hake recipe, ginger lime fish, parchment baked fish, healthy fish dinner, easy white fish recipe, fish en papillote.