Looking for a simple, wholesome dinner to warm up your weeknight routine? These baked skinless barramundi parcels bring together tender fish, sliced tomato, vegetables, and light coconut cream for a hearty, comforting meal. Cooking everything together in foil locks in natural moisture, keeping prep hassle-free and cleanup to an absolute minimum after a long day.
Just assemble your parcels, seal the edges, and bake for a stress-free dinner that delivers big on taste with hardly any mess left behind.
Why You’ll Love Baking Fish in Foil
- Hassle-Free Prep: Layer your ingredients, fold the foil to seal, and pop them straight into the oven.
- Complete Meal in One: Skinless barramundi, tomato, onion, and vegetables cook together in a single wrapper.
- Lightly Creamy Flavor: A splash of light coconut cream adds rich, gentle comfort without feeling heavy.
- Zero Pan Scrubbing: Individual foil parcels mean virtually no dishes to wash after dinner.
- Easy Weeknight Pairing: Serve alongside a warm bowl of steamed basmati rice for a quick, filling family meal.
Prep Time & Ingredients
- Prep time: 15 minutes
- Bake time: 12–15 minutes
- Servings: 4
Ingredients
- 600g barramundi fillet, skin off – 4 × 150g fillets, thawed
- 160ml light coconut cream
- 2 medium tomatoes, sliced
- 1 small onion, thinly sliced
- 1 medium carrot, cut into matchsticks
- 1 clove garlic, thinly sliced
- 3cm piece fresh ginger, cut into matchsticks
- 10 kaffir lime leaves
- 2 tsp fish sauce
- 1 cup fresh coriander leaves
- 2 green shallots, thinly sliced
- 1 cup / 200g basmati rice, to serve
How to Make Barramundi Parcels
1. Prepare the Fish
- Preheat the oven to 200°C.
- Place each thawed barramundi fillet on a large piece of foil.
- Season lightly with salt and pepper.
2. Add the Flavours
- Divide the onion, tomato, carrot, garlic, ginger, kaffir lime leaves and green shallots between the fillets.
- Spoon the light coconut cream over each piece of fish.
- Drizzle the fish sauce evenly between the parcels.
- Add some fresh coriander, reserving a little for serving.
- Fold the foil over the fish and seal the edges tightly.
3. Bake and Serve
- Place the parcels on a baking tray and bake for 12 to 15 minutes, or until the fish is cooked through and flakes easily.
- Cooking time may vary depending on the thickness of the fillets.
- Open the parcels carefully as hot steam will escape.
- Finish with the remaining coriander and serve with steamed basmati rice.
Simple Tips for Better Fish Parcels
- Slice the onion, tomato and vegetables thinly to help them cook evenly.
- Use fillets of similar thickness so they cook evenly.
- Seal the foil well to keep the steam inside.
- Thaw frozen barramundi according to the packaging instructions.
- Open the cooked parcels carefully because the steam will be hot.
Ready to make tonight’s dinner effortless? Head over to our shop to pick up your skin-off barramundi fillets via click-and-collect!