Fish En Papillote Snapper

Fish En Papillote Snapper
Author: Chef JR Jacobson
Photograph: Xuan Huang

Wrapped in parchment paper and baked to perfection, it's our favorite way to enjoy fresh seafood.


Per serving: 191.64 calories, 28.32g protein, 4.55g fat, 10.43g carb, 4.43g dietary fiber, 2.11g saturated fat, 4.75g total sugar, 0.0g added sugar
Significant source for: Protein, Phosphorus, Potassium, Copper, Selenium, Vitamin D (D2 + D3), Vitamin C, Thiamin, Riboflavin, Pantothenic acid, Vitamin B-6, Vitamin B-12, Vitamin K (phylloquinone), Folate.


4 Servings

4  (4 oz) red snapper fillets, skinless

1  teaspoon salt

1  teaspoon ground black pepper

1  pound white asparagus, trimmed

1  small fennel bulb, thinly sliced

1  tablespoon capers

1  medium lemon, thinly sliced

1/3  cup crumbled feta cheese

1/3  cup small black olives


step 1.

Preheat oven to 425°F.

step 2.

Divide filets into 4 equal portions. Season each side of filets with salt and pepper. Set aside.

step 3.

Cut 4 pieces of parchment paper, 18-inches by 18-inches.

step 4.

Divide trimmed asparagus, in a single layer, among parchment squares. Top each bed of asparagus with fennel and caper.

step 5.

Lay a filet onto each bed of asparagus. Top each filet with 2 to 3 lemon slices. Fold up bottom end of parchment over filet, then fold over the top end. Tightly fold under the right then left sides of folded parchment. Place on a rimmed baking sheet and bake for 15 to 20 minutes or until meat thermometer inserted into the thickest part of the filet reaches 145°.

step 6.

Open parchment and top fish with olive and feta. Serve immediately.