Red Snapper en Papillote
Parchment paper not only holds in the steam to cook this delicate fish to perfection, it makes for a beautiful presentation too.
- 4 6-ounce red snapper fillets
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ½ teaspoon dried thyme leaves
- 1 lemon
- 2 cups sliced mushrooms
- 2 cups sliced yellow summer squash
- ⅓ cup dry white wine
Preheat oven to 400°F. Cut four 12″ × 18″ rectangles from parchment paper and trim each into a large heart shape. Fold in half, then unfold and place one fillet in the center of each heart half. Sprinkle with salt, pepper, and thyme leaves. Thinly slice lemon and place on fillets.
Arrange vegetables around the fish and sprinkle everything with the wine. Fold the other half of the parchment paper over the food and crimp the edges together to seal.
Place on cookie sheets and bake for 12 to 16 minutes or until fish flakes when tested with a fork. Place parchment packages on plates to serve.
Parchment or Foil?
You can use parchment paper or foil to cook food en papillote. The parchment paper makes a prettier presentation at the table, but the foil is a better choice when the recipe cooks longer than 15 minutes, because the paper can burn. Let your guests open their packages at the table; warn them to be careful of the steam.