Spatulatta: Cooking 4 Kids Online

Find us on: 

Mermaids Pocket Print E-mail

When Scott told us about this recipe - fish in parchment - we were a little scared. It seemed like something only a really classy chef in a French restaurant could pull off.

But Scott and his mom Ms. Janet made it look so easy.

And when we took a bite! It was so good, we were glad we learned how to make this rather fancy fish dish.

{Serves 6}

You'll need:

  • 6 tilapia fillets
  • Olive oil and/or sesame oil
  • Green onions - sliced in thin strips
  • A carrot - sliced in thin strips
  • A yellow pepper - sliced in thin strips
  • 2 cloves of garlic - finely chopped
  • Grated ginger
  • Soy sauce
  • Dried basil or other herbs
  • Your favorite salad dressing
  • Adult help


  • Parchment paper*
  • Kitchen shears or scissors
  • A pastry brush
  • A cookie sheet
  • Oven mitts
  • Spatula
  1. Heat the oven to 375 degrees F.
  2. Take about 18 inches of parchment paper and fold it in half. Cut out a big heart.
  3. Now choose how you would like to flavor your fish. If you would like to do it Asian style, choose sesame oil, soy sauce, garlic and ginger. If you would like to do it Mediterranean style, choose olive oil and basil. Or you might choose to drizzle a little of your favorite salad dressing.
  4. Lay your heart flat on your counter and brush just the middle of one half with oil - either olive or sesame - depending on what style you've chosen. Don't brush the oil all the way to the edges because it will make it hard to close up the parchment.
  5. Lay the fish filet on the oiled part of the parchment.
  6. Add the vegetables and herbs, according to your chosen style, on top of the fish. Don't put too much or you won't be able to close the parchment pocket.
  7. The next step is to seal your parchment pocket. Flip the empty half of the heart over your fish and veggies. Starting on the rounder end of the half heart, fold about an inch of the edge over into a little triangle with the large end closest to the fold in the parchment.
  8. Working along the edge, making more triangles with the large ends overlapping and sealing the small points of the triangles before. This will seal in any liquids as the fish cooks.
  9. When you've folded the last triangle at the pointy end of the heart, take the little "tail" and fold that under the pocket. Suddenly you won't have a heart any more. You'll have a neat little semi-circle.
  10. Write your initial in pencil on the folded edge so you'll be able to identify your pocket when it comes out of the oven.
  11. Carefully transfer everyone's parchment pockets to the cookie sheet. Make sure the oiled half of the parchment is down.
  12. Bake for about 12 minutes. If the edges are sealed well, the parchment pocket will puff up.
  13. Ask for help taking the pockets out of the oven.
  14. Lay the each individual pocket on a plate and serve.
  15. Each diner opens their mermaid pocket at the table. And what a pretty, delicate meal to have washed up from the sea!

CAUTION: Steam escaping from the pocket can burn!