HOW TO MAKE RED SNAPPER EN PAPILLOTE – RESTAURANT STYLE RECIPE

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Whether you’re entertaining or just making a weeknight extra special my Red Snapper en Papillote will bring smiles to your table.

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WHAT DO I NEED TO MAKE RED SNAPPER EN PAPILLOTE?

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Place two sheets of parchment (approx. 12 x 15 inches) side by side to begin building your dish.

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Divide the broccoli rabe between the two sheets, placing it in the lower half of each sheet.

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Place sliced fennel on top of the broccoli rabe, then place the red snapper fillet on top of both.

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Season the fish with a drizzle of olive oil and sea salt and black pepper.

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Begin adding the aromatics on top of the snapper. Sliced garlic, olives, capers, scallions, red pepper and fennel leaves.

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Top with the lemon wedges.

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Fold over the parchment and begin by folding in the edge closest to you in small folds at least two times.

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Place the packets on a cookie sheet and place into the preheated oven for approximately 15 minutes.

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Serve the packet on top of the plate and allow your guest to open it and take in the lovely fragrances.

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Swipe up now to get the full recipe!

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