Between Mardi Gras and Lent starting this week, I thought a French-style fish seemed like the perfect recipe to share. But I think you’ll agree, it’s a wonderful naturally dairy-free meal for any time of year. This Parisienne Snapper is so flavorful, healthy, and remarkably easy since it’s cooked “en papillote.”
Parisienne Snapper with Vegetables is Deliciously Simple Fish En Papillote
Cooking “en papillote” is a classic French technique where food is enclosed in a parchment and baked or grilled. It steams the food in its own moisture, helping to preserve nutrients and flavor. Very little oil, or even no oil, is needed. But we do think just a little really helps the taste and texture!
This parchment style baking works extremely well with fish, like this Parisienne Snapper, but you can also use this technique on poultry. In fact, you can substitute another type of fish fillet or chicken for the snapper. Just make sure the meat is fully cooked through.
This Parisienne Snapper recipe with photo was shared with us by www.dole.com, because they make much more than pineapple! You can actually find Dole carrots, lemon, cauliflower, and mushrooms for making this dish.
Special Diet Notes: Parisienne Snapper with Vegetables
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, added sugar-free, and paleo.
- 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)
- 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.
More Healthy Dairy-Free Fish Recipes
Pumpkin Seed Crusted Salmon with Mexican Corn & Black Beans
One-Pan Steamed Fish with Lemon White Wine Sauce
Moroccan-Style Cod with Mango-Carrot Slaw
