Red Snapper en Papillote

Jul 3, 2015

Papillote is a method of cooking whereby food is baked inside a sealed wrapping of parchment paper or aluminum foil. As the food is baking it releases steam, gently cooking the enclosed food, trapping in flavour.

Preparation/Cook time: Approx 45 minutes   Serves: 4

Red Snapper has a fine textured, mild white meat. A healthy food, Red Snapper can be enjoyed baked, broiled, grilled or fried.

Ingredients

• 4 (4 oz.) filets of Red Snapper
• Parchment paper or aluminum foil
• 4 shallots, chopped
• 1 small red bell pepper, chopped
• Capers, to taste
• 4 garlic cloves (minced)
• 1 cup white wine
• 4 sprigs of fresh thyme
• 8 Tbsp butter
• 8 spears of broccoli
• Salt and Pepper

Directions

1. Cut 4 pieces of parchment paper or foil into a rectangular shape (approx 1.5 ft long and 1.5 ft wide) and brush edges with oil.
2. Arrange a filet of fish in the centre of one half of each parchment. Season the fish well with salt and pepper.
3. In a small pan, sauté the chopped shallots, red pepper, capers and garlic for 1 min. Spoon equal amounts on top of each fish filet. Place the fresh thyme sprigs on each fish filet followed by a good 1-2 Tbsp of butter. Pour the wine over the fish – 1/4 cup on each. Arrange the spears of broccoli around each filet of fish – 2 per packet.
4. Carefully fold the other half of parchment over the fish and vegetables. Seal the parchment package by folding in the edges a few times over to create a nice package.
5. Bake the parchment packages on a tray in a preheated 400°F oven for 8-12 mins.
6. Remove from oven, open the package carefully (released steam is hot!) using scissors to open it around the top edges. Spread open flap. Enjoy eating right out of the parchment pouch!

Note: You can also place packets on barbecue grill to cook.