Parchment-Steamed Fish With Buttered Radishes

Name: Parchment-Steamed Fish With Buttered Radishes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Cuisine: French Inspired
Ingredients: 2 (4-ounce) meaty white fish fillets, such as cod loin, halibut or haddock, 1 to 2 inches thick; Salt; 2 scallions, trimmed, cut into 3-inch segments, then thinly sliced lengthwise; 2 garlic cloves, thinly sliced; ½ to 1 small fresh red chile, such as Fresno, jalapeño or Korean gochu, thinly sliced into rings; 1 bunch halved breakfast radishes or quartered red radishes, plus their green tops; 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; Flaky sea salt (optional)

By Eric Kim

Updated April 24, 2026

Ghazalle Badiozamani for The New York Times. Food Stylist: Brett Regot.

Media 1 of 1

Ready In: 40 min
Rating: 5(25)
Comments: Read comments

These aromatic parcels of spoon-tender white fish, sweet steamed radishes and peppery greens are a delight to unwrap at the table, like Christmas presents. Baked in parchment or “en papillote,” the fish cooks gently, emanating the dynamic aromas of chile, garlic and scallions and a good smattering of salt. Meanwhile, the radishes lend their pink juices to the broth that forms naturally from the fish and vegetables. The gentle, soothing tastes here are undeniably savory and surprisingly flavorful considering the ingredients are few. Though this recipe makes enough for two, you can easily double or triple the amounts to feed a crowd, making it great for entertaining.

Featured in: This Easy Fish Is a Gift to You and Your Guests

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Ingredients

Yield:2 servings

2 (4-ounce) meaty white fish fillets, such as cod loin, halibut or haddock, 1 to 2 inches thick
Salt
2 scallions, trimmed, cut into 3-inch segments, then thinly sliced lengthwise
2 garlic cloves, thinly sliced
½ to 1 small fresh red chile, such as Fresno, jalapeño or Korean gochu, thinly sliced into rings
1 bunch halved breakfast radishes or quartered red radishes, plus their green tops
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Flaky sea salt (optional)

Ingredient Substitution Guide

Preparation

Step 1
Lay two large rectangular sheets of parchment paper side by side on a large sheet pan. Place a fillet in the center of each sheet and gently season the fish with salt all over. Top with the scallions, garlic and chile. Arrange the radishes and their greens alongside or around the fish and dot the radishes with the butter. Drizzle the olive oil over the fish and radish greens. Season everything with salt or, if using, flaky sea salt.
Step 2
Wrap the fillets: Bring the two long sides of each parchment sheet up to meet each other, then fold them at the top edge to create a seal. Twist the two ends to seal each parcel; they should look like wrapped candies. At this point, you can bake them or store them in the refrigerator for up to 24 hours.
Step 3
Heat the oven to 350 degrees. Place the sheet pan with the two parcels on it in the oven and bake until the fish is flaky and opaque at the center and the radishes light pink and tender, 20 to 25 minutes.
Step 4
Transfer the whole parcels, as they are, onto plates and have guests open them at the table. (Be sure to warn them about the hot steam.) If desired, let them sprinkle their fish with a little flaky sea salt before eating. Spoons are nice for this dish, so people can enjoy the buttery pink broth along with the fish, radishes and greens.