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Red Snapper En Papillote

Name: Red Snapper En Papillote
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: 1 Red Snapper gutted and scaled; 1 fennel bulb sliced 1/4" thick; 1 lemon sliced 1/4" thick; 1 large red onion thinly sliced; 1 bunch Italian flat leaf parsley de-stemmed; ½ cup dry white wine

I’m sure everyone has seen or done the technique of cooking fish En Papillote or In Paper. It’s a classic French technique of enveloping, with paper, a whole fish with aromatics and a bit of white wine to help steam the fish. It is also a pretty fool proof way of cooking fish while also creating a great base of juices to mix with a French salsa verde. A link to the salsa verde is in this recipe for easy reference.

Kitchen Items Needed

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Sheetpan

$30 at Amazon

Recipe

1
Red Snapper , gutted and scaled
1
fennel bulb , sliced 1/4" thick
1
lemon , sliced 1/4" thick
1
large red onion , thinly sliced
1 bunch
Italian flat leaf parsley , de-stemmed
Kosher salt
freshly ground black pepper
½ cup
dry white wine
olive oil

Step 1

Preheat an oven to 350°.

Step 2

Rinse the whole fish under cold running water to clean. Pat dry with a paper towel.

Step 3

Using a sharp knife cut 4 slits evenly spaced on each side of the Red snapper to the spine.

Step 4

Take a piece of parchment paper that 2 and ½ time larger than the length of the fish and lay it flat.

Step 5

Lay a base of the parsley, lemon, fennel and red onions on one half of the parchment paper.

Step 6

Place the Red Snapper on top of the base of vegetables and then stuff the fish with a good amount of the remaining of the vegetables. Season the Red Snapper with Kosher salt and black pepper.

Step 7

Fold the extra length of baking paper over your fish. Starting at a folded end, fold over the edge of the paper working your way around the whole piece, to create a sealed envelope.