Red Snapper en Papillote

1
Francine Lizotte

By
@ClubFoody

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

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
1 fillet of fish
Prep:
10 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 1 large
    parchment paper, or more depending on the amount of fillet
  • 1 Tbsp
    olive oil, or as needed
  • ·
    fish fillet
  • ·
    seasoning of your choice
  • ·
    vegetables of your choice

How to Make Red Snapper en Papillote

Step-by-Step

  1. Preheat oven to 425ºF. Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillet = 2 papers) cut into 24-inch long, fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of papers.
  2. Place fillets on one side of the center crease; add vegetables of your choice as well as seasonings. I like to use about 1 tbsp. of white wine. Just keep in mind about certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending of the kind you choose.
  3. Fold one side over fish/vegetables and starting from the round, crimp paper tightly to about ½ to 1-inch long. When arriving to pointy end, fold it underneath. Place pouched on a baking sheet and transfer to preheated oven; bake for 15 minutes. Serve immediately.
  4. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

About Red Snapper en Papillote

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French
Dietary Needs: Gluten-Free
Other Tags: Quick & Easy Healthy



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