Snapper In Parchment Food

FISH EN PAPILLOTE, MEDITERRNANEAN-STYLE

Steps:

• Heat the oven to 425 degrees F.
• Season the fish with kosher salt and pepper on both sides.
• Prepare the sauce. Place the olive oil, lemon juice, shallots, garlic and spices in a small mixing bowl or measuring cup and whisk to combine.
• Prepare 4 large pieces of parchment paper (about 12 inches or so on each side). Fold the parchment pieces down the middle to mark two halves.
• Assemble the pouches. Place each fish fillet on the bottom half of a parchment piece. Spoon 2 tablespoons of the prepared sauce over the fish. Add 1 lemon slice, 1 tomato slice, and 1 bell pepper slice on top.
• Fold the top half of the parchment paper over the fish and veggies and go around to fold and secure each piece of parchment around the fish and veggies creating a well-wrapped pouch.
• Place the fish pouches on a large baking sheet. Bake on the middle rack of your heated oven for 12 to 15 minutes or until the fish is fully cooked and flakes easily.
• To serve, leave the fish and veggies in their own closed parchment pouches and transfer each pouch to a serving plate.

FENNEL SNAPPER IN PARCHMENT

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

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.

HERB-ROASTED FISH

Steps:

• Preheat the oven to 400 degrees.
• Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
• Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.