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.
- ¼ cup of cherry tomato
- ¼ cup shaved fennel
- ¼ cup parsley leaves
- 1 tablespoon Lemon Juice
- 1 tablespoon Evoo
- ¼ teaspoon Kosher Salt
- ⅛ Teaspoon Black Pepper
- ⅛ Teaspoon Greek Oregano
- 1 Egg White
- 2 6 oz. Red Snapper
- 1 16x24 piece of Parchment Paper
- 12' Butchers Twine
- Cut the 16x24 piece of Parchment paper in half. Season fish with salt and pepper. Lay one filet fish down onto the middle of 1 piece of parchment paper and combine parsley, cherry tomato, fennel, lemon juice and olive oil into a bowl and toss. Length wise, seal the edges up and fold the edges to secure the parchment paper. Then twist the end tips to secure tightly. Cut butchers twine into four piece. Place packets on baking sheet. Bake at 450 degrees for 12-minutes. Parchment paper should rise and puff up. Place on plate and then cut open the parchment paper at the top to serve.