Red Snapper en Papillote
This cooking method called en papillote is absolutely scrumptious because the juices & flavors are trapped in a sealed pouch baked in the oven
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.