Best Snapper In Parchment Recipes

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RED SNAPPER EN PAPILLOTE WITH CILANTRO-LIME VINAIGRETTE



Red Snapper en Papillote with Cilantro-Lime Vinaigrette image

So many of us were warned as children that fish bones could kill you. Yet what a memorable, if not altogether safe, impression an entire fish makes at the table before being skillfully boned. Slipping citrus into the cavity and wrapping the fish in parchment before roasting ensures that its delicate flesh attains a level of succulence and gently infused flavor that it simply cannot achieve any other way.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 13

1 whole (2 pounds) red snapper (or substitute black bass or branzino), scaled and cleaned
Coarse salt and freshly ground pepper
1/2 lime, cut into thin rounds
2 garlic cloves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice (from about 3 limes)
1/2 cup fresh cilantro, chopped, plus more for garnish
3 garlic cloves, minced
1 teaspoon finely grated lime zest
1/2 teaspoon minced jalapeno chile
1/2 teaspoon coarse salt

Steps:

  • Make the snapper: Preheat oven to 400 degrees. Place fish on one side of a 12-by-16-inch piece of parchment. Season cavity with salt and pepper, and arrange lime and 1/2 the garlic. Season outside of fish with salt and pepper. Sprinkle remaining garlic on fish, and drizzle with oil and lime juice.
  • Fold parchment over fish, and seal by making small, tight overlapping folds along edges and ends. Transfer to a baking sheet, and roast until packet puffs and turns light golden, about 20 minutes. Open fish packet carefully. Fish should be opaque in center; if it is not cooked through, reseal parchment and continue roasting.
  • Make the vinaigrette: Puree all of the ingredients in a blender until smooth.
  • Transfer fish to cutting board discarding parchment. Debone if desired, and garnish with cilantro. Serve immediately with vinaigrette on the side.

FENNEL SNAPPER IN PARCHMENT



Fennel Snapper in Parchment image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 small bulb fennel, halved, cored and thinly sliced
1 small bunch Tuscan kale, thinly sliced
4 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
2 oranges, unpeeled and thinly sliced into 12 slices
Four 6-ounce skinless snapper fillets or other flaky fish
1/2 teaspoon fennel pollen or ground fennel seed

Steps:

  • Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside.
  • In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices.
  • Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot. Serve in the parchment packets for easy clean up.

RED SNAPPER EN PAPILLOTE



RED SNAPPER En PAPILLOTE image

This cooking method called en papillote is absolutely scrumptious because the juices and flavors are trapped in a sealed pouch baked in the oven. VIDEO https://www.youtube.com/watch?v=yYol9z5M3Lo

Provided by CLUBFOODY

Categories     Very Low Carbs

Time 25m

Yield 1 fish

Number Of Ingredients 2

1 tablespoon olive oil (or more)
1 fish fillet

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 tablespoons 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.

Nutrition Facts : Calories 308.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 99, Sodium 140.7, Protein 41.1

RED SNAPPER EN PAPILLOTE



Red Snapper en Papillote image

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

1 large parchment paper, or more depending on the amount of fillet
1 tablespoon(s) olive oil, or as needed
fish fillet
seasoning of your choice
vegetables of your choice

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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