Red Snapper (Fish) en Papillote
I call this dish the original one pan meal. With the summer months approaching, it is time to get on the water and chase some fish. Fish en Papillote is a simple, tasty, and a classic French way to prepare fish. Did I mention that it is also healthy?
I prefer to use saltwater fish for this recipe, particularly snapper or grouper. Fresh water fish would also work great with this recipe, but the cooking time would have to be adjusted to account for smaller or thinner fillets. This recipe was featured on the Louisiana Sportsman website on April 2, 2020.
Difficulty: 4 of 5
Yield: 4 people
4 (4-6oz) White fish fillets (Mahi, amberjack, cobia, red snapper, grouper redfish, etc.)
½ Red bell pepper
½ Yellow bell pepper
½ Red onion
1-2 Carrots or ¾ cup shredded carrots
1 Stalk celery, julienned
¼ cup Olive oil
½ cup Pesto
¼ cup White wine (optional)
Salt and pepper to taste
1. Preheat oven to 400°F
2. Julienne all veggies (except the shredded carrots if using), add them to a bowl, toss in olive oil, and salt/pepper to taste.
3. Lightly season your fish with salt and pepper
4. Lay out your parchment paper (about 18”x18” per serving), then place a mound of the julienned veggies on the center of the parchment.
5. Lay your seasoned fish on top of your veggies. Slather the top of the fish with 1/8 cup of pesto. Pour in 1-2 tablespoons white wine per parchment (optional).
6. Fold your parchment together with 1/4-1/2” folds to create a tight packet. Make sure it is completely sealed to keep in all the moisture. Repeat previous steps for the remaining 3 fish fillets.
7. Place on a baking sheet and bake at 400°F for 15-20 minutes depending on the thickness of your fish.