Pescado empapelado is a quick and flavorful Mexican fish recipe where fillets are wrapped in foil with vegetables, herbs, and seasonings, then gently cooked until tender and juicy. It’s light, easy to make, and ready in just 30 minutes!
For this Mexican pescado empapelado recipe, I used two white fish fillets and wrapped them up with zucchini, carrot, tomato, onion, and a handful of sliced olives.
Everything gets seasoned with a simple mix of olive oil, lime juice, parsley, thyme, garlic powder, smoked paprika, salt, and pepper. It’s fresh, aromatic, and comes together fast with no fancy steps.
Easy Pescado Empapelado Recipe
Step 1. Prep
First, grab a small jar. Add all the ingredients for the condiment then close the lid tight and give it a good shake.
You can totally whisk it in a bowl if you don’t have a jar, but shaking is more fun and quicker too.
Now, dice your tomatoes and slice the onion, then mix them in a bowl with a couple tablespoons of the condiment.
Give it a taste, this is your moment to adjust the salt or lime if needed. I like it a little zingy.
Next, cut the zucchini into sticks and the carrot into julienne strips.
Then toss them in a bowl with the olives and a few more tablespoons of the tangy condiment.
Now for the fish, just brush whatever condiment you have left right onto your fillets.
If you think is needed, add another pinch of salt and pepper.
Step 2. Assemble the fish packets
Grab a piece of aluminum foil, then lay a piece of parchment paper right on top (this helps prevent the tomatoes for being in contact with the aluminium).
Spoon a little of the tomato-onion mix in the center, place your fish fillet on top.
Then pile the rest of the veggie mix over it. It might look like a lot, but trust me, it cooks down beautifully.
Now, close up the packet: bring the long sides of the foil together and fold them down gently, just enough to seal. Then fold up the short sides.
You want the packet fully closed so no steam escapes, but don’t press it flat! It needs some room to puff up while cooking, like a little foil balloon.
That steam is going to make the fish super tender and flavorful.
Repeat the whole thing for the second fillet, and you’re ready to cook!
Step 3. Cook
Heat up your comal or griddle on high—get it nice and hot—then lower the heat to medium-low.
Carefully place the foil packets on top and let them cook for about 15 minutes.
Every five minutes or so, turn the packets gently—not flipping them over, just rotating them so the heat reaches all sides evenly.
You’ll notice the packets puffing up a bit as the steam builds inside. That’s exactly what you want.
When they’re done, they’ll feel hot and steamy, and the fish inside will be tender and juicy.
Let the pescado empapelado rest for 5 minutes off the heat before opening (watch for steam when unwrapping!), and then serve with warm tortillas.
That broth at the bottom? Liquid gold. Spoon it right over the fish when you serve it.
Easy Side Dishes For Serving
This pescado empapelado recipe is already light and flavorful on its own, so I like to keep the sides simple and fresh.
At home, we usually serve it with steamed white rice or my easy cilantro lime rice. Both soak up the delicious juices from the fish perfectly.
If I have time, I love making arroz a la mantequilla for something a little richer without being heavy.
If you want to add some veggies, try my sautéed Mexican spinach, or sauteed mushrooms, they all go beautifully with the mild, steamy flavor of the fish.
Quick Answers
What kind of fish should I use?
Any white fish you like works for this pescado empapelado recipe! I often use tilapia, robalo, or filete de merluza. Just make sure it’s a mild fish that cooks quickly and stays tender, no need for anything fancy.
How long does it take to cook?
About 15-20 minutes on the comal or griddle. You can also cook it al vapor (steamed) for 20-25 minutes.
Can I add other ingredients?
Yes! You can try mushrooms, bell peppers, cherry tomatoes, chiles, asparagus, and even tomatoes.
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Pescado Empapelado
Ingredients
- 2 large fish fillets (tilapia, cod, sea bass, etc)
- 1 small zucchini (cut into strips)
- 1 small carrot (cut in julienne)
- ¼ cup olives (pitted, sliced)
- â…” cup tomato (diced)
- ½ cup onion (sliced)
For the condiment
- 3 Tbsps olive oil
- 3 Tbsps lime juice
- 1 tsp parsley (chopped)
- 1 tsp thyme leaves
- 1 tsp garlic powder
- 1 tsp smoky paprika
- ½ tsp pepper
- 1 tsp salt
Instructions
Make the condiment
- Add all the ingredients for the condiment to a small jar. Close the lid and shake until well combined.
Prep the veggies
- In a bowl, mix the tomatoes and onion with 2 tablespoons of the condiment. Taste and adjust seasoning if needed.
- In another bowl, toss the carrots, zucchini, and olives with 2–3 tablespoons of the condiment until well coated.
- Brush the remaining condiment over the fish fillets.
Assemble the packets
- Place a piece of foil on your work surface, then lay a sheet of parchment paper on top.
- Spoon some of the tomato-onion mixture in the center, place a fish fillet on top, then cover with the vegetable mix.
- Bring the long sides of the foil together and fold them down a couple of times to seal. Fold up the short ends the same way, making sure the packet is sealed but with some space inside for steam to build. (See notes.)
- Repeat to make the second packet.
Cook
- Heat a griddle or comal over high heat. Once hot, reduce to medium-low.
- Place the packets on the griddle and cook for about 15 minutes, rotating them gently from time to time so they cook evenly on all sides.
- Remove from heat and let rest for 5 minutes before serving.
Notes
- You want the packet to be well sealed so no steam escapes, but leave plenty of room inside for the steam to build up and cook the fish gently. Don’t press the foil flat! The packet should look a bit puffy like a pillow.
- Leftovers? Reheat gently in a pan over low heat, still wrapped.
Nutrition Information
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I made this pescado empapelado last night and it came out amazing! The fish was tender, juicy, and full of flavor. Such an easy recipe but it tastes like something really special. I’ll be making it again soon!