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My review
Red Snapper in Parchment Paper
Maya Aldy
"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."
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Ingredients
45 m servings 354Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
5/12/2002
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
5/26/2006
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, ga...
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5/26/2006
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, ga...
5/12/2002
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...
5/20/2005
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.
3/2/2007
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...
2/4/2017
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 mi...
12/3/2009
Maybe it was the wine I used, but we found this very bitter, fish and vegetable cooked nicely in the paper though..
1/27/2008
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 ...