Still pondering what fish should be included and how it should be prepared for your holiday dinner? Look no further than this easily baked red snapper.
Red snapper baked in parchment paper and seasoned with cherry tomato, shaved fennel and other fresh ingredients is sure to become a solid a favorite on your holiday menu. This beautiful Fish of the Day recipe is created by Chef and partner of TAO Group Ralph Scamardella via his restaurant Avra Madison Estiatorio.
An elegant, healthy dish that looks incredible when displayed on a festive table, Chef Ralph Scamardella recreates this red snapper dish with the use of parchment paper. Fully embracing the health benefits of parchment paper as the fish and vegetables are able to cook in their own juices eliminating the need for frying with other seasonings and bread crumbs. You’ll be so proud when you see the finished result. 
P.S Don’t forget to watch the steam puff out of the parchment paper before serving.
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- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
This elegant baked red snapper, seasoned with cherry tomatoes and shaved fennel, is cooked in parchment paper to lock in flavor and moisture, making it a stunning and healthy centerpiece for your holiday table.
Ingredients
- 1/4 cup cherry tomatoes, halved
- 1/4 cup shaved fennel
- 1/4 cup parsley leaves, roughly chopped
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil (EVOO)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon Greek oregano
- 1 egg white, lightly beaten
- 2 red snapper fillets, about 6 ounces each
- 16x24-inch piece of parchment paper
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the 16×24-inch piece of parchment paper in half to create two 16×12-inch sheets.
- In a small bowl, combine the cherry tomatoes, shaved fennel, parsley, lemon juice, extra virgin olive oil, kosher salt, black pepper, and Greek oregano. Toss gently to mix.
- Place one red snapper fillet in the center of each parchment sheet. Season the fillets with a pinch of salt and pepper.
- Divide the tomato and fennel mixture evenly over the top of each fillet.
- Brush the edges of the parchment paper with the lightly beaten egg white to help seal the packets.
- Fold the parchment paper over the fish and vegetables, crimping the edges tightly to form a sealed packet.
- Place the packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Carefully open the packets, watching out for steam, and serve the fish directly in the parchment for a dramatic presentation.
Notes
Cooking the fish in parchment paper allows it to steam in its own juices, enhancing the flavor without additional fats. Serve directly in the parchment for an impressive presentation. Watch for the steam when opening the packets. This method keeps the fish moist and flavorful.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 250
- Sugar: 3 grams
- Sodium: 300 mg
- Fat: 10 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 35 grams
- Cholesterol: 55 mg
Frequently Asked Questions
What type of fish can I use instead of red snapper?
You can substitute red snapper with other firm white fish such as sea bass or grouper for similar results.
How can I ensure the vegetables like cherry tomatoes and shaved fennel are perfectly cooked?
Ensure the vegetables are evenly distributed around the fish in the parchment, and check for doneness by piercing the fish to see if it flakes easily.
Do I need to add any extra oil or butter when baking the fish in parchment?
No, the fish and vegetables will cook in their own juices, which eliminates the need for additional oil or butter.
