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Red Snapper en Papillote
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5 from 12 votes

Red Snapper en Papillote

 Whether you're entertaining or just making a weeknight extra special my Red Snapper en Papillote will bring smiles to your table
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entree
Cuisine: French
Keyword: red snapper in parchment, red snapper papillote, red snapper recipe
Servings: 2
Calories: 239kcal
Author: Chef Dennis Littley

Ingredients

  • parchment paper
  • 1 cup broccoli rabe or your favorite bitter green
  • 1/2 cup fennel -medium slice
  • 2 6-8 ounce red snapper fillets or your favorite fish
  • drizzle olive oil
  • sea salt and black pepper to taste
  • 2 tablespoons chopped green olives
  • 2 tablespoons capers
  • 2 cloves of garlic - sliced
  • 2 tablespoons scallions - sliced
  • 2 tbsp julienne red peppers
  • 1/4 cup sliced mushrooms optional
  • 2 leaves sprigs of fennel
  • 4 slices lemon
  • 1 teaspoon chopped parsley for garnish

Instructions

  • preheat oven to 425 degrees
  • remove skin from red snapper fillets
  • place two sheets of parchment (approx. 12 x 15 inches) side by side to begin building your dish
  • divide the broccoli rabe between the two sheets, placing it in the lower half of each sheet ( so you have room to fold the parchment over)
  • place sliced fennel on top of the broccoli rabe, then place the red snapper fillet on top of both. This will give you some room under the fish for the steam to circulate.
  • Season the fish with a drizzle of olive oil and sea salt and black pepper. ( you can add other spices at this time as well)
  • Begin adding the aromatics on top of the snapper. Sliced garlic, olives, capers, scallions, red pepper and fennel leaves (this would be a good time to add any other fresh herbs that you like)
  • top with the lemon wedges
  • Fold over the parchment and begin by folding in the edge closest to you in small folds at least two times. Make creases in the folds to help them stay closed.
  • Start closing in the ends by folding as you would a present with two triangular folds going into the packet and then begin folding in small folds in until you get close to the fish. Repeat this process on the other side.
  • Do not pierce the parchment, you do not want the steam to vent!
  • Place the packets on a cookie sheet and place into the preheated oven for approximately 15 minutes. The fish will cook quickly and the time will depend upon the thickness of the fish you use.
  • Serve the packet on top of the plate and allow your guest to open it and take in the lovely fragrances. Let them add a sprinkle of chopped parsley so they can fully enjoy the dish, explaining how people eat with their eyes and the garnish adds to the experience.
  • Serve with your favorite sides.

Notes

*Just a quick note do not use aluminum foil, wax paper or brown paper they are not the best materials for this type of dish. You can find parchment paper in the same area in your supermarket that has the foil and plastic wrap.

Nutrition

Calories: 239kcal | Carbohydrates: 6g | Protein: 42g | Fat: 4g | Cholesterol: 73mg | Sodium: 493mg | Potassium: 1033mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1145IU | Vitamin C: 31.2mg | Calcium: 101mg | Iron: 1.1mg