Red Snapper in Parchment Paper

6

"This fish dish is simple to make and it is very healthy. You will need a few sheets of baking parchment to wrap the fish in."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 354 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 16.9 g
  • 26%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 38.1 g
  • 76%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 117 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.
  3. In a saucepan, cook and stir the mushrooms in butter. Cook until all the moisture has evaporated. Sprinkle the mushrooms with 1 tablespoon of lemon juice. Remove the mushrooms from the saucepan into a small bowl.
  4. Peel and seed the tomato. In a small saucepan, cook and stir the tomatoes with garlic. Cook and stir until soft and season with salt and pepper.
  5. Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.
  6. Place each filet onto a piece of parchment paper. Spoon the vegetables on top of the fish, and place one sprig of thyme into each fish filet packet. Drizzle wine over the vegetables and close the parchment paper, seal the package by painting the edges with beaten egg white.
  7. Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

Reviews

6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

It was a bit time-consuming to prepare and i didn't have a lot of luck with the parchment paper - it didn't seal properly and thus didn't puff up. But the flavour combination was very good. Peel...

Most helpful critical review

There really is no need to precook the veggies. They steam up quite nicely in the parchment paper. I used grape tomatoes (halved), artichoke hearts (quartered), sliced mushrooms, red onion, ga...

There really is no need to precook the veggies. They steam up quite nicely in the parchment paper. I used grape tomatoes (halved), artichoke hearts (quartered), sliced mushrooms, red onion, ga...

It was a bit time-consuming to prepare and i didn't have a lot of luck with the parchment paper - it didn't seal properly and thus didn't puff up. But the flavour combination was very good. Peel...

Wonderful, wonderful recipe. If you have never cooked in parchment, try it!!!! You can experiement with all kinds of fish. I have also used salmon and talapia.

This recipe was very easy and delicious. Be careful to cook the fish only a bit on the stove before putting in the oven or else it will dry out. The thyme and bit of wine really made it out of...

Maybe it was the wine I used, but we found this very bitter, fish and vegetable cooked nicely in the paper though..

I was dissapointed in this recipe. The flavors didn't meld together very well. It just tased like cooked tomatoes with some fish thrown in. Not sure what I could have done wrong, but I won't ...