Large white dinner plate with baked salmon topped with herbs and lemon, salad and asparagus

In this gluten-free recipe, we’ve cooked with trout but it can be swapped for any fish you have in the fridge.

Serves 4

Prep Time 10 minutes
Cooking Time 10 minutes


2 tablespoons parsley, chopped
2 tablespoons coriander, chopped
2 tablespoons mint, chopped
2 garlic cloves, crushed
4 ocean trout fillets
2 tablespoons coconut oil
Salad, to serve


  1. Pre-heat oven to 190. Cut baking paper into 4 large squares. Place a piece of trout on each. Sprinkle a quarter of herbs and garlic on top of each fillet. Drizzle with coconut oil and season with salt and pepper.
  2. Fold the paper over to enclose the fish. Seal edges by folding 1cm over twice. Place on baking tray and bake for 10 minutes.
  3. Serve with green salad.

Gluten-Free Fish Parcels: Image by Brandee Meier

This recipe first appeared in Australian Gluten-Free Life Issue One as Herbed Trout Parcels.