Quick Red Snapper en Papillote

If you ask me, cooking fish in parchment paper is one of the smartest cooking methods around.

This French-inspired fish dish makes weeknight dinners feel special without much fuss. Fresh red snapper steams gently in its paper package along with herbs and vegetables, creating its own flavorful sauce.

It’s wrapped up with classic ingredients like lemon slices, fresh herbs, and a splash of white wine – simple ingredients that work together to make the fish taste amazing. The parchment paper seals in all the good stuff and helps keep the fish nice and moist.

It’s an easy-to-make dish that feels a bit fancy, perfect for when you want something light but satisfying.

What Kind of Red Snapper Should I Use?

For this en papillote recipe, frozen red snapper fillets work perfectly fine, and they’re often easier to find than fresh ones at most supermarkets. When shopping, look for fillets that are about 6-8 ounces each – they’re the ideal size for this cooking method and will cook evenly in the parchment paper packet. If you can find fresh red snapper, that’s great too, but make sure it has clear eyes, bright red skin, and smells clean like the ocean. Before cooking, let frozen fillets thaw completely in the refrigerator overnight and pat them dry with paper towels to remove any excess moisture.

Options for Substitutions

This en papillote (fancy way of saying ‘cooked in parchment’) recipe is pretty flexible. Here’s what you can swap if needed:

• Red snapper: Any mild white fish works great here – try cod, halibut, sea bass, or tilapia. Just adjust cooking time based on the thickness of your fillet (thinner fillets need less time).
• Snow peas: Green beans, sugar snap peas, or asparagus pieces make good alternatives. Just slice them thin so they cook at the same rate as the other veggies.
• Red pesto: Regular basil pesto works just fine, or try sun-dried tomato paste mixed with a bit of olive oil and garlic. You could even use a dollop of butter with herbs.
• Potato: Sweet potato or butternut squash can work – just make sure to slice them very thin so they cook through. You could also use pre-cooked rice as a base instead.
• Breadcrumbs: Skip them altogether or try crushed crackers, panko, or even ground nuts for a different kind of crunch.
• Fresh basil: Other fresh herbs like parsley, dill, or chives work well too. If using dried herbs instead, use just a pinch as they’re more concentrated.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking en papillote (in parchment paper) is not cutting your vegetables thin enough – they need to be sliced very finely to cook at the same rate as the fish, especially the potatoes and carrots which take longer to become tender. Another common mistake is not sealing the parchment paper properly, which lets the steam escape and prevents the fish from cooking evenly – make sure to fold and crimp the edges tightly to create a proper seal. To ensure perfectly cooked fish, avoid the temptation to open the packet to check for doneness, as this releases the steam and disrupts the cooking process – instead, the packet should puff up like a balloon when it’s ready, typically after 12-15 minutes. For the best flavor development, try placing your herbs directly on the fish rather than scattered throughout the packet, and remember to let the packet rest for a minute after removing it from the oven to allow the steam to settle.

What to Serve With Red Snapper en Papillote?

Since this French-style fish dish already comes with built-in veggies, you really just need a starch to round out the meal. A scoop of fluffy white rice or couscous works great to soak up all those tasty juices that collect in the parchment paper packet. If you’re keeping things light, try serving it with a simple lemon-dressed arugula salad on the side. For special occasions, I like to start the meal with a small bowl of chilled cucumber soup or add a crusty baguette to the table for mopping up the flavorful sauce.

Storage Instructions

Prepare Ahead: While this dish is best enjoyed fresh from the oven, you can prep the vegetables up to 24 hours in advance. Just slice your potatoes, carrots, and snow peas, then store them in an airtight container in the fridge until you’re ready to assemble your papillote packets.

Keep: Once cooked, it’s best to enjoy your red snapper en papillote right away while the fish is perfectly flaky and the vegetables are tender. If you do have leftovers, you can keep them in the fridge for up to 2 days in an airtight container, though the texture won’t be quite the same as when fresh.

Warm Up: To enjoy any leftovers, gently warm them in the microwave at 50% power for short intervals, checking frequently to avoid overcooking the fish. You can also wrap the fish and vegetables in foil and heat in a 300°F oven for about 10 minutes, just until warmed through.

Preparation Time	15-25 minutes
Cooking Time	5 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 30-35 g
• Fat: 15-20 g
• Carbohydrates: 30-35 g

Ingredients

For the vegetables:

• 1 tsp dried oregano
• 1 small potato (peeled and very thinly sliced)
• 1.4 oz snow peas
• a splash of olive oil (a good quality extra virgin olive oil like Colavita)
• 1.8 oz carrot (julienned for quick cooking)

For the fish:

• 1 frozen red snapper fillet (thawed with skin on for best flavor)
• pepper to taste (freshly ground black pepper preferred)

For the topping and garnish:

• 1/2 tsp breadcrumbs (panko breadcrumbs recommended for crispiness)
• fresh basil leaves (torn for garnish)
• 1 tbsp red pesto

Step 1: Prepare the Vegetables

Begin by peeling the potato and slicing it thinly, similar to dauphinoise potatoes.

Set the slices aside.

Next, peel the carrot and slice it into 1cm pieces.

Combine the sliced potato and carrot and set aside until ready to use.

Step 2: Prepare the Pesto Breadcrumb Topping

In a small bowl, mix the red pesto with breadcrumbs until they are well combined.

Set this mixture aside; it will be used as a topping for the fish later on.

Step 3: Assemble the Ingredients on Baking Paper

Lay out a large sheet of baking paper on a flat surface.

Begin layering the ingredients in the center of the paper.

Start with a layer of potato slices, add a layer of washed mangetout, and top it with the carrot slices.

Sprinkle oregano over the layered ingredients and drizzle them with olive oil.

Step 4: Add the Red Snapper and Topping

Place a frozen red snapper fillet on top of the assembled vegetables.

Grind some pepper over the fish and then spread the prepared pesto and breadcrumb mixture over the top of the fish.

Step 5: Wrap and Cook

Securely wrap the ingredients in the baking paper, making sure to seal each end tightly to prevent steam from escaping.

Place the wrapped parcel on a plate and cook in the microwave on high (800 watts) for 5 minutes.

Step 6: Serve and Garnish

Carefully remove the parcel from the microwave, being cautious of escaping steam.

Unwrap the package, sprinkle fresh basil over the top, and enjoy your delicious meal.