Red Snapper in Parchment Paper

9 Ratings
  • 3 star values: 3
  • 5 star values: 3
  • 4 star values: 2
  • 2 star values: 1
Read Reviews

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.

By Maya Aldy
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • Clean the filets, brush with oil and sprinkle with thyme. Refrigerate.

  • 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.

  • 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.

  • Place the red snapper filets in a large frying pan, over medium-low heat. Fry the filets until they are opaque.

  • 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.

  • Bake for 15 minutes or until the package of parchment paper puffs up. Serve hot.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving:
354 calories; 16.9 g total fat; 104 mg cholesterol; 117 mg sodium. 11.4 g carbohydrates; 38.1 g protein; Full Nutrition

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Reviews (8)

Read All Reviews

Most helpful positive review

Tess
Rating: 5 stars
05/20/2005
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.
Helpful
(6)

Most helpful critical review

rjcooks
Rating: 2 stars
01/27/2008
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 be trying this one again
9 Ratings
  • 3 star values: 3
  • 5 star values: 3
  • 4 star values: 2
  • 2 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
KOALAGIRL
Rating: 3 stars
05/26/2006
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 garlic fresh oregano and fresh parsley. I laid the red snapper on a bed of couscous and wrapped in the parchment paper. 30 minutes later dinner was served all wrapped up in a nice little package.
Helpful
(16)
INCDEB
Rating: 4 stars
05/07/2003
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. Peeling and seeding the tomatos was worth the effort. Next time i will simply fry the fish and top with the tomatos and serve with the lemony mushrooms on the side.
Helpful
(8)
Tess
Rating: 5 stars
05/20/2005
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.
Helpful
(6)
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denise
Rating: 4 stars
03/02/2007
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 the ordinary.
Helpful
(1)
Isobel C
Rating: 5 stars
09/16/2018
Followed recipe exactly. Delicious. Will add to my favorites.
rjcooks
Rating: 2 stars
01/27/2008
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 be trying this one again
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Anonymous
Rating: 3 stars
12/03/2009
Maybe it was the wine I used but we found this very bitter fish and vegetable cooked nicely in the paper though..
KarenPChappell
Rating: 3 stars
02/04/2017
I made this exactly as stated. It was okay but a lot of steps involved. I may have used too much egg white wash to keep parchment together and it never puffed up so I baked it longer than 15 min. The flavor was okay but I had never used thyme on fish so thought it unusual. I have never used parchment to bake fish so I am grateful for a recipe in which I could learn how to do it. I discovered you don't need a lot of egg white to hold it together.