Red Snapper en Papillote
What makes life fun and interesting is to try different things, experience new sensations, discover other horizons and enjoy diverse avenues…
As a little girl, I was always curious and things haven’t changed that much… I still have a curious mind. I love to experiment, discover, try and enjoy whatever I’m not accustomed to or familiar with. It’s the same with cooking. If there’s something I haven’t tried or tasted yet, you bet I will…
Years ago, I went out for dinner with friends and saw “Fish du Jour en Papillote”. What do you think happened? Of course I ordered it! When the waiter brought my plate, I was impressed! The presentation was amazing…
In French “en Papillote” means “wrapped”. What exactly is it? – you ask.
It’s either a fish fillet or seafood that is placed in parchment paper, crimped tightly and baked in the oven at high temperature. This cooking method is awesome because it traps all the juices and flavors. What’s also nice about it is it makes such an incredible presentation…
In this episode I don’t really focus on the ingredients as much as showing you how to proceed with the method. You can use any fish or seafood you like, different vegetables and also your preferred seasonings. This is also a great way to use fresh herbs.
En Papillote is not a complicated cooking method. Just keep in mind that if you decide to use some potatoes, make sure you pre-cook them because the cooking time for this method is only 15 minutes. The same applies with some other vegetables which you might want to blanch slightly before adding with your fish/seafood. If you would like to use the same ingredients as the ones in the video, I’ve listed them below…
This is a quick and easy cooking method you will really enjoy. When I serve it, I don’t remove anything from the pouch and just open them with a pair of scissors right in front of my guests. Leaving everything in gives that “WOW” factor of the dish plus, as mentioned earlier, all the juices and flavors are trapped inside… It’s delicious and exquisite!
Next time you have a dinner party and really want to impress your guests but don’t really want to spend a whole lot of time in the kitchen, en Papillote is the way to go. It doesn’t take much time to prepare and in less than half an hour, you have an elegant and yet scrumptious dish to enjoy…
Bon Appétit!
Ingredients on the video
– 3 parchment papers ***NOTE***
– Olive oil, as needed
– 6 thin red snapper fillets
– 3 small red potatoes, pre-cooked (boiled for about 10 minutes)
– 3 halved cherry tomatoes
– Freshly ground black pepper and ground Himalayan sea salt, to taste
– ½ tbsp. fresh dill per pouch
– 1 long chive per pouch, cut into 4 pieces
– 1 small pinch cayenne pepper per pouch
– 1 tbsp. sliced black olives per pouch
– 1 tbsp. dry white wine per pouch
– 2 slices lemon wedges per pouch
***NOTE*** Use one parchment paper per fillet unless the fish is thin or small.
Here are a few more scrumptious fish recipes to try…
– Grilled Marlin Steak
– Panko Breaded Fish Fillet
– Grilled Fish Tacos
– Mediterranean Fish Fillet with Tapenade
– Grilled Tuna Steaks
– Beer Battered Fish
– Pacific Coast Salmon on the BBQ
and click here for even more fish and seafood recipes… Recipe Category • Fish & Seafood
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Red Snapper en Papillote
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Ingredients
- parchment paper, as needed depending on the amount of fillets
- olive oil, as needed tips & tricks
- fish fillets
- seasoning of your choice
- vegetables of your choice
Directions
- Preheat oven to 425ºF.
- Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillets = 2 papers, etc.), cut into 24-inches long. Fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of paper.
- Place fillets on one side of the center crease; add vegetables of your choice. Just keep in mind that certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending on the kind you choose.
- Season the veggies and fish with your preferred herbs and spices; I also like to use about 1 tbsp. of white wine.
- Fold one side over the fish/vegetables and starting from the round side, crimp paper tightly to about ½ to 1-inch long. When arriving at the pointy end, fold it underneath.
- Place pouches on a baking sheet and transfer to the preheated oven; bake for 15 minutes. Serve immediately.
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