Slow Cooker: Caribbean fish parcels recipe

Caribbean fish parcels

The first time I saw a fish parcel recipe was in Italy, the chef would prepare trays and trays of trota salmonata for the guests including potatoes and other vegetables in the parcels for taste but also as a side.

Caribbean Fish parcels are my take on that, you can use foil as I did or you can use baking paper, it’s important to seal the top and sides to keep all the juices in the parcel, they act as steam to cook the fish and add flavour too.

caribbean fish parcels

Cooking food in parcels is a great way of preparing an entire meal in one hit and the variations are endless, given that we have cupboards full of spices thanks to Schwarz and #FlavourofTogether I have been inspired to stretch further and use more combinations of spices.

I’ve spent time researching flavours used in different countries and the Caribbean combinations caught my eye and my heart, after all who wouldn’t want to be in the Caribbean right now?

caribbean fish parcels

My Caribbean fish parcels recipe, cooked in the slow cooker only takes two hours and on opening the parcel you have a meal ready to take to the table. If you were to cook this in the oven it would take about half an hour on 180C.

I used cod as it was on special offer in my local supermarket but I think it would work just as well with any fish

Husband’s verdict: I really enjoyed that, it might be your best fish dish yet.

Slow Cooker: Caribbean fish parcels recipe
Fish cooked in the slow cooker wrapped in a parcel with herbs and spices to keep all the flavour in. I cooked two parcels together, check the size of your slow cooker Variations Pesto - Coat the fish with a mixture made from pesto, cream and lemon zest Norma - oregano, chilli flakes, basil and garlic Puttanesca - garlic, chilli, black olives and anchovy
Recipe type: fish
Cuisine: caribbean
  • Cod - 1 piece per portion
  • For the rub
  • ⅛ tsp ground cloves
  • ⅛ tsp ground ginger
  • ⅛ tsp nutmeg
  • 1 tsp salt
  • 1 tsp onion salt
  • 2 tsp sugar
  • ¼ tsp chilli powder
  • ¼ tsp cayenne pepper
  • ¼ tsp black pepper
  • ¼ tsp thyme
  • ½ tsp cinnamon
  • For each parcel
  • ⅘ baby tomatoes
  • 1 lemon cut into four
  • basil leaves
  1. Check the cod for bones and pull out any that are visible to make for a cleaner eat
  2. Lay out a piece of foil three times the size of the fish and place the fish in the middle.
  3. Sprinkle the rub over the entire surface.
  4. Add the tomatoes, lemon and basil and bring up the two long sides of foil to meet in the middle and turn over at the top.
  5. starting at the bottom, make a parcel around the fish making sure no steam can escape and no liquid will seep out at the bottom.
  6. Once enclosed place the fish parcels in the slow cooker, cover. No need to add anything at all.
  7. Cook on slow for two hours.
  8. Careful on opening the parcels as the steam will escape, check the fish is cooked, if it is flaky on touching with a fork you're ready to go.
  9. Serve with green beans and new potatoes


  1. February 1, 2015 / 2:17 PM

    Hi Mari! Back in the game with Slow Cooker Sunday, so feel free to link up again.I’m busy sharing recipes this week over various social media platforms.

  2. Pingback: Slow Cooker: Caribbean fish parcels recipe
  3. Elaine
    August 20, 2015 / 12:52 PM

    Am I being stupid because I cant see the recipe? looks lovely but I would need some guidance

    • August 20, 2015 / 3:55 PM

      How annoying, I lost all of my recipes when I changed the recipe card plug in! Thanks for bringing this to my attention, I’ll write it up again asap and send you a copy via email if that’s ok?

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