Pangasius fillet en papilotte |

I first read about the Ten Weeks to Healthy bloggroup through someone else’s blog (I’m terrible in remembering where I read what!!) and I was quickly pointed to Lori from Recipegirl to read all about this challenge to get healthy in the first ten weeks of the year. Not sure if I will be able to do it in ten weeks; it’s probably gonna be longer, but I thought it was a great initiative so I joined. I haven’t blogged about it before yet, as I kept forgetting but today is the day. And I thought it made sense to include a deliciously healthy recipe too.

Ten-in-Ten470So what are my goals for 2010 and how do I plan to achieve these and how far did I come for now?

1. Eat healthier and more regular. We have a pretty hectic life with irregular schedules and clashing schedules at that too, so by the end of 2009 things had gotten slightly out of hand. I found that I really need to plan our meals taking our schedules into consideration as much as possible and then stick to the schedule as much as possible. The mealschedule that is. So since the beginning of the year I have been writing down our meals for the week, trying to focus on getting healthy food, eat lots of veggies, more fish and fruits. Less of the snacking and less of the alcoholic beverages too. We still drink a glass of wine in the weekend but try to limit it to the weekend.

2. Loose about 20 kgs. That sounds like a lot and well, quite frankly it is a lot, but it is also necessary. I have a quite severe case of scoliosis and while not life threatening in any way it does get pretty painful at times. And those times are in general when I ‘forget’ to work out and gain too much weight. Since the beginning of the year I have already lost 6 kilo so far so I am well on my way to loose the 20 in total. I have set myself small steps with the weightloss as I don’t want to go on a strict diet. That just doesn’t work for me as I love food too much to eat only crackers!! (or shakes even worse…) So the idea is to lose this weight through maintaining a healthy balance between food and exercise.

3. Exercise more and don’t use anything as an excuse not to go. I used to go to spinning class 3 times a week but then I got really busy with work, so couldn’t go during my regular hours and instead of going at another time I skipped altogether. And the one week became two weeks and before I knew it; it was two months that I last went to the gym. I’ve only gone back to exercise since last week so still trying to get back to the routine again. I am also planning to vary more with my workouts. While spinning is great exercise and perfect cardio; doing it three times a week and nothing else is sort of besides the point of exercise. Variation is the key! It’s hard getting back into the motivation needed to go at least three times a week and with work as irregular as mine it is hard sometimes but I told a friend that I met at the gym that we need to start motivating eachother. I tend to skip less easily when I arrange to meet her, so that is what we are doing now.

So that are my mine three healthgoals for this year. ! Go to Lori’s blog if you want to see the other participants of this fun and useful event!

Now on to our recipe of today; I had picked a recipe out of the Delicious of this month and I love their healthy recipes that they have at the beginning of the year so I picked for this week almost all of the recipes out of there. I had never cooked fish in parchment paper in the oven before and believe it is called en papillotte. I was a little afraid that the entire dish would be dry but it was not. The fish was delicious and moist and the rest of the meal was also quite satisfying. Definitely a keeper!

Panga |

Panga |

Pangafilet en papillotte

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  • 2 tbsp of olive oil
  • 250 gr wintercarrot in cubes
  • 3 twigs of sellery in slices
  • 1 yellow pepper in pieces
  • 4 sjalots in pieces
  • 200 gr mushrooms in quarters
  • 1 orange zest the peel and keep the juice
  • 500 gr fish you can use either pangafilet, tilapia or any other white fish. Fresh would be best but frozen works too.

  • Heat the oven at 175C.
  • In a pan heat 1 tbsp of the oil and bake carrots, sellery, peppers and sjalots on low for about 5-8 minutes stirring occassionally. Mix 1 tbsp of oil with the orange zest and rub that into the fishfilets. Season with salt and pepper.
  • Lay down 4 large pieces of parchment paper and divide half of the vegetable mixture among the 4 pieces of paper.Put the fishfilets on top of the vegetables and cover with the rest of the vegetables. Sprinkle with some orangejuice and add some more pepper and salt. Fold the packages down well, but make some room for steam escaping. Put the packages on a bakingtray next to eachother.
  • Bake them fish for about 12 minutes in the oven until the fish is just done. Good with nutty rice (haha... it's rice with nuts... not necessarily nutty... 🙂 )
  • If using frozen fishfillets make sure they are defrosted completely before you put them in the oven otherwise it might get dry too quickly.
  • You can vary the vegetables with the seasons; in spring you could use fennel, spring onions, raw spinach and sugarsnaps for instance...


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist