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Jerk Fish en Papillote


  • 4 (approx. 200g each) thick white fish fillets, such as cod, haddock, or halibut
  • Salt & pepper
  • 1 cup coconut milk
  • jerk seasoning paste
  • 1 garlic clove, minced
  • 2 limes, divided
  • 1 cup snow peas, thinly sliced
  • 1 carrot, thinly sliced
  • ½ red or yellow bell pepper, thinly sliced
  • 2 green onions, thinly sliced
  • Prepared rice, for serving


  1. Heat your oven to 350ºF, set out a large sheet pan, and lay out four squares of parchment paper. Scrunch the parchment paper up a bit to give it a bit of texture then slightly flatten.
  2. Place a piece of fish onto the centre of each piece of parchment, season with salt and pepper, and set aside.
  3. In a glass measuring cup or medium bowl, whisk together the coconut milk, jerk seasoning paste, and garlic. Add in the zest and juice of 1 lime and season to taste with salt. Carefully pour this coconut milk mixture over each piece of fish. Since you scrunched up the parchment paper, the coconut milk shouldn’t just spill out everywhere but, if it does start to creep towards the sides, curl the edges up.
  4. Divide over the snow peas, carrots, bell pepper, and the white parts of the green onion. Seal the packets by gathering two sides of the parchment over the fish and folding over a few times to form a seam. Fold up the edges to seal and place on the sheet pan.
  5. Bake the fish for 18 to 20 minutes, depending on the thickness of the fillets. 
  6. To serve, cut the remaining lime into 4 wedges. Place the unopened packets onto plates and, just before digging in, open the packets and garnish with green parts of the green onions, a scoop of rice, and a lime wedge on the side.