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Red Snapper en Papillote

clarified butter -- as needed
3 ounces leek -- julienne
4 ounces fennel -- julienne
3 ounces carrot -- julienne
3 ounces celery -- julienne
3 ounces red bell pepper -- julienne
6 6-ounce each red snapper fillets -- skin on,
salt and pepper -- to taste
9 ounces basil butter

1. Cut six heart-shaped pieces of parchment paper large enough to contain one portion of the fish and vegetables when folded in half.

2. Brush each piece of parchment paper with clarified butter.

3. Toss the vegetables together. Place one sixth of the vegetables on half of each piece of the buttered parchment paper.

4. Place one portion of red snapper on each portion of vegetables, skin side up; season with salt and pepper.

5. Top each portion of fish with 1 1/2 ounces (45 grams) of basil butter.

6. Fold each piece of paper over and crimp the edges to seal it.

7. Place the envelopes (papillotes) on sheet pans and bake in a preheated oven at 450F (230C) for 8-10 minutes.

8. When baked, the parchment paper should puff up and brown. Remove from the oven and serve immediately. The envelope should be carefully cut open tableside to allow the aromatic steam to escape.

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