RED SNAPPER EN PAPILLOTE
This cooking method called en papillote is absolutely scrumptious because the juices and flavors are trapped in a sealed pouch baked in the oven.
Provided by Francine Lizotte @ClubFoody
Categories Fish
Number Of Ingredients 5
Steps:
- Preheat oven to 425ºF. Using parchment papers as needed (1 fish fillet = 1 paper/2 fish fillet = 2 papers) cut into 24-inch long, fold in half and crease firmly. Cut into a heart shaped pattern finishing with a pointy end; oil both sides of papers.
- Place fillets on one side of the center crease; add vegetables of your choice as well as seasonings. I like to use about 1 tbsp. of white wine. Just keep in mind about certain vegetables that take more than 15 minutes to cook i.e. potatoes. In that case, precook or blanch them depending of the kind you choose.
- Fold one side over fish/vegetables and starting from the round, crimp paper tightly to about ½ to 1-inch long. When arriving to pointy end, fold it underneath. Place pouched on a baking sheet and transfer to preheated oven; bake for 15 minutes. Serve immediately.
- To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=yYol9z5M3Lo
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