Red Snapper en Papillote
Ingredients
The base
-
1
cup
broccoli rabe or your favorite bitter green
-
½
cup
fennel, medium slice
-
2
6-8 ounce
red snapper fillets or your favorite fish
-
1
drizzle
olive oil
-
to taste
sea salt and black pepper
The aromatics
-
2
tablespoons
chopped green olives
-
2
tablespoons
capers
-
2
cloves
garlic, sliced
-
2
tablespoons
scallions, sliced
-
2
tablespoons
julienne red peppers
-
¼
cup
sliced mushrooms (optional)
-
2
leaves
sprigs of fennel
The garnish
-
4
slices
lemon
-
1
teaspoon
chopped parsley for garnish
The wrapping
-
2
sheets
parchment paper (approx. 12 x 15 inches)
Instructions
- Preheat the oven to 425 degrees.
- Remove the skin from the red snapper fillets.
- Place two sheets of parchment side by side.
- Divide the broccoli rabe between the two sheets, placing it in the lower half of each sheet.
- Layer sliced fennel on top of the broccoli rabe, then place the red snapper fillet on top.
- Season the fish with olive oil, sea salt, and black pepper.
- Add aromatics on top of the snapper including garlic, olives, capers, scallions, red pepper, and fennel leaves.
- Top with lemon wedges.
- Fold the parchment closed, creating small folds to seal it tightly.
- Place the packets on a cookie sheet and bake for approximately 15 minutes.
- Serve the packets on plates and allow guests to open them, adding parsley as a garnish.
Nutrition Facts (estimated)
Servings
2
Calories
239
Total fat
4g
Total carbohydrates
6g
Total protein
42g
Sodium
493mg
Cholesterol
73mg
You might also like