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
Units
Scale
- 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