Fresh Snapper En Papillote with Arbequina Extra Virgin Olive Oil
The fish and ingredients are tightly wrapped in a tidy little parchment packet that bakes in the oven for a mere 15 minutes. As it cooks it gently steam with the ingredients melding together to form a self-basting liquid that bathes the fish.
1 pound (about 4 – 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
4 tablespoons Arbequina Extra Virgin Olive Oil
1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste
Special equipment needed: Parchment paper
Preheat the oven to 350.
Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape.
Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the delicious juices behind. Serve with wild rice, pasta, quinoa, or with a fresh salad.
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