Red Snapper Baked in Parchment Recipe
Ingredients
| Parchment paper | ||
| Unsalted butter | 4 Tablespoon | |
| Red snapper fillets - 4 | ||
| Small potatoes - 2, each peeled and cut into eighths | ||
| Baby turnips | 8 | |
| Baby carrots | 8 | |
| Thyme sprig | 4 | |
| Dill sprig | 4 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat the oven to 350°.
2) Cut four circles of parchment paper 14 to 16 inches in diameter. Grease one side of each circle with butter.
3) Place each fish fillet on one half of the buttered side of the parchment circles.
4) Evenly distribute the vegetables and herbs over the fish.
5) Add required salt and pepper.
6) Dot fish with remaining butter. Fold over the parchment and fold the edges at regular intervals to seal.
MAKING
7) Bake until the parchment has puffed, about 12 minutes. The fish should be done and the vegetables should be crisp.
SERVING
8) Serve immediately, and let your guests break open the parchment.
1) Preheat the oven to 350°.
2) Cut four circles of parchment paper 14 to 16 inches in diameter. Grease one side of each circle with butter.
3) Place each fish fillet on one half of the buttered side of the parchment circles.
4) Evenly distribute the vegetables and herbs over the fish.
5) Add required salt and pepper.
6) Dot fish with remaining butter. Fold over the parchment and fold the edges at regular intervals to seal.
MAKING
7) Bake until the parchment has puffed, about 12 minutes. The fish should be done and the vegetables should be crisp.
SERVING
8) Serve immediately, and let your guests break open the parchment.
Chef
