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Red Snapper en Papillote

Snapper_en_papillote_veg_2As many of you probably know, en papillote refers to a method of cooking, where the ingredients are wrapped up in a pouch and baked. Cooking fish this way practically guarantees a moist finished product, and allows all of the ingredients to infuse the fish, imparting an incredibly fresh taste.

It's also a wonderful mid-week dish because, from start to finish, it takes well under an hour.

Red Snapper en Papillote

  • 2 snapper (or other firm-fleshed white fish) fillets
  • 2 medium yukon gold potatoes, sliced paper thin
  • 1 red onion, sliced thin
  • 2 stalks green garlic, sliced thin
  • 1 lemon, preferably Meyer
  • 10-12 cherry tomatoes, halved
  • 1 tbsp dried Fines Herbes (tarragon, thyme, chervil, parsley)
  • 2 tbsp extra virgin olive oil
  1. Preheat oven to 450º.
  2. Season the snapper on both sides with kosher salt & fresh-cracked black pepper. Set aside.
  3. On a piece of parchment* large enough to enclose both pieces of fish**, lay out a single layer of potato slices, and season lightly.
  4. Next, layer on two-thirds of the onions and garlic, and half the tomatoes. Sprinkle this mixture with the zest and juice from half a lemon.
  5. Lay the fish on top of the vegetables, and squeeze the juice from the remaining lemon half over the top. Season with salt & pepper, and drizzle with half the olive oil.

    Snapper_en_papillote_fish_1

  6. Top the fish with the remaining vegetables, and the fines herbes. Drizzle with remaining olive oil.
  7. Bring up the sides of the parchment, and pinch closed; roll the ends tight to make a sealed pouch.
  8. Bake at 450º for 22 minutes (or 18 minutes for flakier fish).

    Snapper_en_papillote_finished_3

*  I like to double-layer aluminum foil and parchment for better sealing & control (you can see what I mean in the first photo, above).
** You can also make individual pouches for each piece of fish, which is a very elegant presentation for a dinner party.

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Comments

Oh...... Fattie Joonam,it look so khoshmazeh.
Dahanam aab oftad.

I imagine that this is proof that eating at your house is as or more delicious than eating out! I love this sort of cookery. It's gentle, pretty, easy and smells wonderful when you open the pouch. (not to mention easy to clean up!)

Shuna, you flatter me! Although, I must admit that cooking this way speaks to me in large part because of the easy cleanup!

So bummed I missed the custard classes. The one at Sam's house looks AMAZING!

the very next amazing class could be at your house (AGAIN!)

What do I always tell my cooks? Flattery will get you everywhere. But truthfully, great chefs are evrywhere, not just in fancee kitchens!

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