Red Snapper (or Onaga) Baked in Parchment
adapted from Saveur Magazine
2 (4-oz.) red snapper fillets
Kosher salt and freshly ground black pepper, to taste
8 sprigs thyme
4 sprigs rosemary
2 bay leaves
2 tbsp. unsalted butter
2 tbsp. olive oil
¼ cup white wine
2 tbsp. finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
½ lemon, cut into 2 wedges
Heat oven to 450°. Cut out two 16" x 10" heart-shaped pieces parchment paper; fold hearts in half lengthwise to form a crease down the middle. Place a fillet in the center of one half of one heart, placing it next to the crease; season with salt and pepper, and place 4 sprigs thyme, 2 sprigs rosemary, 1 bay leaf, 1 tbsp. butter, and 1 tbsp. oil on top. Fold other half of heart over filet, and starting at the narrow end, begin folding open edges up; move 1⁄2" down the fold and create another fold. Repeat folding until packet is almost closed at the wide end; pour 2 tbsp. wine in open hole, and then fold to close it tightly. Transfer packet to a baking sheet, and repeat with remaining parchment paper heart, filet, herbs, butter, oil, and wine.
Bake until fish is cooked through, about 8 minutes. To serve, open packets and discard whole herbs; transfer filets to serving plates, sprinkle with finely chopped herbs, and serve with lemon wedges.
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