Snapper In Parchment Recipes

WHOLE ROASTED SNAPPER

Steps:

• Preheat oven to 450°F. Line a large baking dish or a baking sheet with parchment paper and top with a rack.
• In a small bowl, mix together olive oil, lemon zest, chopped thyme, garlic, chile flakes and kosher salt.
• Cut 3 diagonal slashes down to the bone on each side of the fish. Season fish all over, including inside the slashes and cavity, with mixture.
• Lay on the rack and stuff each slash and cavity with the thyme stems, sliced lemons and kumquats.
• Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 20 minutes.
• Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with flaky salt before serving.

RED SNAPPER IN PARCHMENT PAPER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
• 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.
• 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.
• Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
• 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.
• Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

RED SNAPPER EN PAPILLOTE

Steps:

• Heat oven to 400 degrees. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
• Fold four 24-inch pieces of parchment piece in half crosswise, cut each into a half-heart shape, and open. Divide fennel evenly among the parchments, forming a bed on one side of the heart. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place a snapper fillet on each bed of fennel; season with salt, and top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.
• Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.

LEESA'S RED SNAPPER FILLETS WITH LEMON CAPER SAUCE

Steps:

• Pat fish fillets with paper towel. Lightly sprinkle each side with salt, pepper, garlic powder, and onion powder. Exact measurements are not given as you only want to lightly sprinkle these seasonings on each side of the fish.
• Melt 2 tablespoons of butter in a pan over medium heat. Add the fillets, SKIN SIDE UP, and slow simmer for 3-4 minutes. Flip fish over and cook for another 3-4 minutes. Use medium heat, not high heat. You don't want the fish to be sizzling too hot or the butter will burn.
• Remove the fish from the pan and set aside. Add the remaining butter, juice of one lemon, capers, and parsley flakes. Slow simmer for about 30 seconds, then return the fish to the pan. Spoon the sauce over fish and heat just until hot - about 30 seconds. Transfer fish to a plate and serve with your favorite side dish.

FILLET OF FISH IN PARCHMENT

Steps:

• Preheat the oven to 425°.
• Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
• Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
• Second Round
• You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.

FENNEL SNAPPER IN PARCHMENT

Steps:

• Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside.
• In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices.
• Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot. Serve in the parchment packets for easy clean up.

SNAPPER IN PARCHMENT

Steps:

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
• Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
• Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
• Tie the package with butcher's twine, and bake for 15 minutes.