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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Mediterranean Baked Snapper in Parchment
- Total Time: 75 minutes
- Yield: 2 servings 1x
Description
Delicate red snapper is steamed in its own parchment packet with cherry tomatoes, fennel, and herbs. A light, flavorful, and elegant main course that’s surprisingly easy to make.
Ingredients
- 1/4 cup (59ml) cherry tomato
- 1/4 cup (59ml) shaved fennel
- 1/4 cup (59ml) parsley leaves
- 1 tablespoon (15ml) Lemon Juice
- 1 tablespoon (15ml) olive oil
- 1/4 teaspoon (1.2ml) Kosher Salt
- 1/8 teaspoon (0.6ml) Black Pepper
- 1/8 teaspoon (0.6ml) Greek Oregano
- 1 Egg White
- 2 6-ounce (170g) Red Snapper
- 1 16 x 24 piece of Parchment Paper
- 12 ' Butchers Twine
Instructions
- Cut the parchment paper in half (each piece should be 16×12 inches or 41×30 cm). Season the fish fillets with salt and pepper.
- Lay one fish fillet onto the middle of one piece of parchment paper. Combine parsley, cherry tomato, shaved fennel, lemon juice, and olive oil in a bowl and toss.
- Top the fish fillet with half of the tomato-fennel mixture.
- Brush the edges of the parchment paper with egg white. Lengthwise, seal the edges up and fold the edges to secure the parchment paper. Then twist the end tips to secure tightly. This creates the ‘en papillote’ packet.
- Cut butcher’s twine into four pieces and use two pieces to tie each packet to help hold the seal (optional). Place the packets on a baking sheet.
- Bake at 450°F (232°C) for 12 minutes. The parchment paper should rise and puff up when done.
- Place the packet on a plate and then cut open the parchment paper at the top to serve.
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: 20 minutes
- Cook Time: 55 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.
