Swine & Sea — Red Snapper En Papillote — French Creole Recipe

Red Snapper En Papillote

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.

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. 

    • Step 8

  • Before you close up the envelope pour in the wine and seal.

    • Step 9

  • Place the wrapped fish on a baking sheet and place in the oven.

    • Step 10

  • Allow the Red Snapper to cook for around 25 minutes.

    • Step 11

  • Remove the fish packet from the oven and place on a serving board. Cut open the packet down the center. Drizzle the fish lightly with olive oil.

    • Step 12

  • Serve the Red Snapper packet with French Salsa Verde with Capers.