POISSON EN PAPILLOTE (RED SNAPPER BAKED IN PACKETS)

This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.

 4 (4-oz.) red snapper filets
 Kosher salt and freshly ground black pepper, to taste
 16 thyme
 8 rosemary
 4 bay leaves
 4 tbsp unsalted butter
 4 tbsp olive oil
 0.50 cup white wine
 0.25 cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
 1 lemon, cut into 4 wedges
1

Heat oven to 450°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half lengthwise to form a crease down the middle. Place a filet 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 ½" 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 hearts, filets, herbs, butter, oil, and wine.

2

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.

Nutrition Facts

Servings 4

Ingredients

 4 (4-oz.) red snapper filets
 Kosher salt and freshly ground black pepper, to taste
 16 thyme
 8 rosemary
 4 bay leaves
 4 tbsp unsalted butter
 4 tbsp olive oil
 0.50 cup white wine
 0.25 cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
 1 lemon, cut into 4 wedges

Directions

1

Heat oven to 450°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half lengthwise to form a crease down the middle. Place a filet 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 ½" 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 hearts, filets, herbs, butter, oil, and wine.

2

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.

POISSON EN PAPILLOTE (RED SNAPPER BAKED IN PACKETS)

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