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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