Parisienne Snapper with Vegetables (Fish en Papillote)
Prep time
Cook time
Total time
Cooking each serving in a separate sheet of parchment helps to ensure more even cooking. It also makes serving very easy, and the presentation a little more fun.
Author: Dole
Recipe type: Entree
Cuisine: French
Serves: 4 servings
Ingredients
2 medium carrots, chopped
1 small fennel bulb, thinly sliced and fennel fronds reserved for garnish
2 cups cauliflower florets
2 cups quartered mushrooms
¼ cup lemon juice (about 1 large lemon)
2 tablespoons chopped fresh Italian parsley
2 tablespoons capers, drained and rinsed
1 tablespoon + 2 teaspoons olive oil, divided
1 garlic clove, minced
¼ teaspoon crushed red pepper flakes (optional)
4 skinless red snapper fillets (about 1¼ pounds)
½ teaspoon salt (total)
½ teaspoon black pepper (total)
Instructions
Preheat your oven to 375°F.
Cut and layout 4 (18 x 12-inch) sheets of parchment paper.
In a large bowl, toss together the carrots, fennel, cauliflower, mushrooms, lemon juice, parsley, capers, 1 tablespoon oil, garlic, and crushed red pepper (if using), until evenly coated.
On the right half of each parchment sheet, layer ¼ of the vegetable mixture and 1 snapper fillet. Brush each snapper fillet with ½ teaspoon oil. Sprinkle each fillet with approximately ⅛ teaspoon salt and pepper.
Fold the left side of each parchment sheet over the snapper and vegetable mixture. Fold the edges several times to seal tightly.
Place the packets in a single layer on a rimmed baking pan.
Bake for 25 minutes or until the internal temperature of the fish reaches 145°F.
With kitchen scissors, cut an X in top of packets, then carefully pull back the parchment to release steam. Sprinkle the snapper with fennel fronds to serve.