RED SNAPPER EN PAPILLOTE
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
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.
RED SNAPPER IN PARCHMENT PAPER
This fish dish is simple to make and it is very healthy. You will need a few sheets of baking parchment to wrap the fish in.
Provided by Maya Aldy
Categories Fish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
- In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
- Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.
- Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
- Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
- Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 11.4 g, Cholesterol 104.2 mg, Fat 16.9 g, Fiber 3.9 g, Protein 38.1 g, SaturatedFat 4 g, Sodium 116.6 mg, Sugar 4.5 g
FISH COOKED IN PARCHMENT (PESCE AL CARTOCCIO)
Fish used to be cooked in a oiled brown paper bag but parchment paper produces just as good a result. Garlic, rosemary and lemon are the flavorings. From the Fine Art of Italian Cooking. Posted for ZWT #7.
Provided by mary winecoff
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make sure the cavity of the fish is very well cleaned. Preheat oven to 375 degrees.
- Place a large sheet of parchment paper skin-side up on a board and sprinkle it with salt, pepper and some of the rosemary leaves. Place the fish on the parchment paper.
- Cut the cloves of garlic into small pieces. Into the cavity of the fish put half of the remaining rosemary leaves, half of the garlic pieces, salt and pepper. Sprinkle the outside of the fish with the remaining rosemary eaves, garlic and more salt and pepper.
- Wrap the fish completely in the parchment paper and place it in a baking pan, then place in the preheated oven for 17 minutes. Gently turn the fish over and bake for 17 minutes more, then remove the pan from oven and let the fish cool for 5 minutes.
- Serve hot with lemon wedges.
RED SNAPPER IN PARCHMENT PAPER
This fish dish is simple to make and it is very healthy. You will need a few sheets of baking parchment to wrap the fish in.
Provided by Maya Aldy
Categories Fish Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
- In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
- Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.
- Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
- Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
- Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 11.4 g, Cholesterol 104.2 mg, Fat 16.9 g, Fiber 3.9 g, Protein 38.1 g, SaturatedFat 4 g, Sodium 116.6 mg, Sugar 4.5 g
RED SNAPPER IN A PACKET
This is an Alton Brown recipe that can be adapted depending on what fish and vegetables are available. I like the inclusion of couscous in the packet. I make this recipe in individual packets, dividing the contents between packets and using fish fillets...tilapia or orange roughy works well too!
Provided by EnjoyingLife
Categories < 60 Mins
Time 50m
Yield 4 packets, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F.
- Rinse couscous in fine mesh strainer, under cold water, lay out on parchment lined baking sheet and sprinkle with pinch of salt. Set aside. Cut parchment paper into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold and lay snapper diagonally on sheet pan on top of 1 layer of parchment. Salt and pepper fish, inside and out. Place herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange couscous next to fish on all sides. Put garlic, and remaining lemon and red onion on fish and lay tomatoes and artichoke hearts around outside of couscous, creating somewhat of a wall. Pour wine over fish and dot with butter. Fold over edges of parchment paper, stapling if necessary, to create and almost airtight seal. Bake in oven for 30 minutes. Carefully open and serve (be aware of bones in the fish).
Nutrition Facts : Calories 493.6, Fat 6.5, SaturatedFat 2.6, Cholesterol 91.8, Sodium 1479.2, Carbohydrate 48.2, Fiber 6.8, Sugar 2.4, Protein 54.8
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