Red Snapper in Parchment
Submitted by retardedspacedog
Tender red snapper baked in parchment packets with fresh tomatoes and herbs. This simple 3-ingredient fish recipe steams in its own juices for moist, flaky results every time.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
1 hrsThis elegant yet effortless technique locks in moisture and flavor while the fish gently steams inside its parchment cocoon.
Just three ingredients and 30 minutes stand between you and restaurant-quality snapper that flakes apart at the touch of a fork.
The parchment (or foil) creates a sealed environment where olive oil, tomatoes, and fresh herbs mingle into an aromatic sauce that bastes the fish as it cooks.
Kitchen Tips
- Use parchment paper instead of foil for the most authentic en papillote experience and easier cleanup
- Fresh herbs like basil, thyme, or dill work beautifully; use whatever you have on hand
- The packets can be assembled up to 2 hours ahead and refrigerated until baking time
- Serve the sealed packets at the table and let guests open their own for a dramatic presentation
Ingredients
Directions
Preheat the oven to 450 degrees.
Tear 2 pieces of parchment or aluminum foil, about 12-inch square.
Drizzle some olive oil in center of each square and spread with your fingers.
Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper.
Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs.
Drizzle drops more olive oil and season with salt and pepper.
Wrap, deli style.
Set package on a baking dish or sheet and bake for 30 minutes or until tender.
While snapper is cooking, make orange rice.
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