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Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These elegant fish parcels with snap peas and tomatoes offer a light and nutritious way to enjoy fresh seafood. Cooking fish en papillote – or in parchment paper – is a classic technique that gently steams the fillets in their own juices, ensuring the flounder or tilapia stays perfectly moist. The addition of a vibrant herb butter melts into the sugar snap peas and cherry tomatoes, creating a delicate, savoury sauce that enhances the natural sweetness of the seasonal vegetables.

This heart-healthy main course is ideal for a quick midweek dinner or a stress-free weekend lunch. Because the packets can be assembled in advance and tucked away in the fridge, they are a fantastic option for effortless entertaining. Serve these fragrant parcels directly on the plate for a beautiful presentation, perhaps with some steamed new potatoes or a crusty sourdough loaf to soak up the delicious herby butter.

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Ingredients for Fish Packets with Snap Peas, Tomatoes, and Herb Butter

  • 110g (1 stick) unsalted butter, room temperature

  • 2 tablespoons finely chopped tender herbs (such as coriander, chives, and/or parsley)

  • 1 1/2 teaspoons kosher salt, divided

  • 1/2 teaspoons freshly ground black pepper, plus more

  • 450g sugar snap peas, trimmed

  • 575ml cherry tomatoes (about 375g ), quartered

  • 2 large garlic cloves, thinly sliced

  • 4 (1/2"-thick) skinless flounder or tilapia fillets (about 170g each)

  • 1/4 cup coarsely chopped basil

  • 4 (16x12") sheets parchment paper

How to make Fish Packets with Snap Peas, Tomatoes, and Herb Butter

Preheat oven to 204°C. Mix butter, herbs, 1 teaspoon salt, and 1/2 teaspoons pepper in a small bowl.

Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 tablespoon herb butter in the centre of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 tablespoon herb butter; season each with 1/8 teaspoons salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.

Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.

Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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