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
- 3 parchment paper, or as needed depending on the amount of fillets
- olive oil, as needed tips & tricks
- 6 thin red snapper fillets
- 3 small red potatoes, pre-cooked (boiled for about 10 minutes)
- 3 cherry tomatoes, halved tips & tricks
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1/2 tbsp. fresh dill per pouch tips & tricks
- 1 whole chive per pouch, cut into 4 pieces
- 1/16 tsp. cayenne pepper, per pouch
- 1 tbsp. sliced black olives per pouch
- 1 tbsp. dry white wine per pouch
- 2 slices lemon wedges per pouch
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 (*see footnote).
- Season the veggies and fish with herbs and spices; add white wine and lemon wedge.
- 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.
Notes
Footnote: 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.