• 1/4 cup of cherry tomato
  • 1/4 cup shaved fennel
  • 1/4 cup parsley leaves
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Evoo
  • 1/4 teaspoon Kosher Salt
  • 1/8 Teaspoon Black Pepper
  • 1/8 Teaspoon Greek Oregano
  • 1 Egg White
  • 2 6 oz. Red Snapper
  • 1 16 x24 piece of Parchment Paper
  • 12 ‘ Butchers Twine


  1. Cut the 16×24 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.
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