Red Snapper En Papillote Recipes

Steps:

• Heat oven to 400 degrees. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
• Fold four 24-inch pieces of parchment piece in half crosswise, cut each into a half-heart shape, and open. Divide fennel evenly among the parchments, forming a bed on one side of the heart. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place a snapper fillet on each bed of fennel; season with salt, and top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.
• Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.

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.

Steps:

• On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
• Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
• Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
• Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
• Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.

Steps:

• Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.
• Fold each sheet of foil in half crosswise to crease, and then unfold.
• On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.
• Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.
• Serve papillotes with couscous.

Steps:

• Preheat oven to 350°F.
• Slice potatoes 1/4 inch thick.
• On each of eight 8 inch squares of aluminum foil, place 2 sliced potatoes, 2 shallots, and 2 cloves garlic.
• Dot each serving with 1 T. rosemary-garlic butter, add 1 T. water, 1/4 t. salt, pinch pepper.
• Seal packets tightly.
• Place packets on a baking sheet; bake 40 minutes.
• Remove from oven, carefully open packets, and slide contents onto plates.
• Serve at once.