Pike-perch parcels

Total time: 1hr
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 481 Kcal, 53g Protein, 7g Carbohydrates, 25g Fat


  • Lime & dill butter
  • 80 g butter, soft
  • 1 lime, rinsed with hot water, dabbed dry, grated zest and reserved juice
  • 0.25 tsp sea salt
  • 2 sprigs dill, finely chopped
  • Vegetables
  • 2 spring onions incl. green parts, cut into rings
  • 1 tbsp olive oil
  • a little pepper
  • 400 g baby spinach
  • 1 broccoli (approx. 300 g), cut into florets
  • 0.5 tsp salt
  • Parcels
  • 4 baking paper
  • 4 skinless pike-perch fillets (each approx. 250 g)
  • a little olive oil
  • 1 tbsp white vermouth (e.g. Noilly Prat)
  • 1 tsp salt

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  • Lime & dill butter

    Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the lime zest, dill and salt, set aside.
  • Vegetables

    Heat the oil in a non-stick frying pan. Briefly sauté the spring onions. Gradually add the spinach and sauté until all the moisture has evaporated. Add the broccoli and cook briefly, add 1 tbsp of lime juice, season.
  • Parcels

    Drizzle a little oil in the centre of each piece of baking paper. Add the vegetables, salt the fish and place on top. Drizzle with the vermouth. Fold the pieces of baking paper to form little parcels and tie with kitchen twine. Place on a baking tray with the seam facing upwards.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 180°C. Open the parcels, serve with the lime & dill butter, drizzle with the remainder of the lime juice.
  • Note:

    The fish parcels can be kept warm in the switched-off oven for up to 30 mins.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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