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

Units Scale

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