Red Snapper in Parchment Paper

6

"This fish dish is simple to make and it is very healthy. You will need a few sheets of baking parchment to wrap the fish in."

Ingredients

45 m {{adjustedServings}} servings 354 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
  3. In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
  4. Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.
  5. Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
  6. Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
  7. Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.
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Reviews

6
  1. 7 Ratings

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There really is no need to precook the veggies. They steam up quite nicely in the parchment paper. I used grape tomatoes (halved), artichoke hearts (quartered), sliced mushrooms, red onion, ga...

It was a bit time-consuming to prepare and i didn't have a lot of luck with the parchment paper - it didn't seal properly and thus didn't puff up. But the flavour combination was very good. Peel...

Wonderful, wonderful recipe. If you have never cooked in parchment, try it!!!! You can experiement with all kinds of fish. I have also used salmon and talapia.