Red Snapper in Phyllo

Each red snapper fillet gets its own crispy phyllo package. Two sheets of buttered, bread crumb-dusted phyllo pastry folded flag-style around the fish, seasoned with a splash of Pernod and a pat of butter, then baked until the outside shatters and the fish inside steams to flaky perfection.

The Pernod is the signature touch. That anise-flavored French liqueur releases its fragrance as the fish bakes inside the sealed phyllo, perfuming the snapper with a delicate licorice note. One teaspoon per fillet is enough. You want a whisper, not a shout.

Bread crumbs between the phyllo layers serve a practical purpose beyond crunch. They absorb any moisture the fish releases during baking, keeping the pastry crisp from the inside out. Without them, the inner phyllo turns soggy and steamed.

The beurre blanc sauce is classic French technique: shallot, white wine vinegar, and lemon juice reduced, then cold butter whisked in piece by piece until emulsified into a silky, tangy cream. Keep the heat low. If the butter melts instead of emulsifying, the sauce breaks into a greasy puddle.

Chef Tips

• Keep unused phyllo sheets under a damp towel at all times. Exposed phyllo dries out and cracks within minutes.
• Fold the packages tightly with no air gaps. Loose wrapping causes the phyllo to puff unevenly and the fish cooks inconsistently.
• Whisk the butter into the sauce one piece at a time over low heat. Patience is everything with beurre blanc. Rush it and the emulsion breaks.

Variations

• Swap red snapper for halibut or sole fillets for a milder, more delicate fish.
• Replace Pernod with dry white wine for a less assertive flavor.
• Add a layer of sauteed spinach or julienned leeks inside the phyllo for color and an earthy complement.