May 8, 2012

Red Snapper with Vegetables Baked in a Parchment Pouch

From the kitchen of: Isabel   Makes: 2 servings
Total time:
15 min to prep, 15-20 min to bake

This technique of cooking isn’t new at all. It’s been around since I can remember watching cooking shows on PBS. Yes, before the Food Network and all those cooking channels we have now, all the cooking shows were on the one and only — Public Broadcasting Service. Well, this particular technique has stuck with me since then because it’s one of my favorite ways to really impress people. I’ve prepared fish in this manner several times before, and I think the best thing about this recipe is the flexibility of ingredients. I’ve used salmon previously, but today I’m using red snapper. I’ve also used a variety of different vegetables in season. The end result is like unwrapping a present. When you remove the pouch out of the oven and unfold the creases, the steam escapes. You peak inside to find a perfectly cooked fish sitting on a bed of vegetables cooked al dente with a salty and rich broth. Best present ever.

1/4 red onion, thinly sliced
1/2 zucchini, julienned
4-6 crimini mushrooms, sliced
2 filets of red snapper, or a fish of your choice
1/2 lemon, juiced
soy sauce
olive oil
salt + pepper

1. Prep the vegetables.
Thinly slice the red onion, julienne the zucchini (aka cutting into long thin strips) and slice the crimini mushrooms. Just a tip, be sure to just slice the vegetables uniformly so they all cook fairly evenly. Set the vegetables aside for now.

2. Start assembling the pouch. Lay 2 20-inch parchment paper slices flat on the counter. Place half the veggies on one side of the parchment creating a bed for the fish, and do the same for the other parchment paper. Season the vegetables with a heavy drizzle of olive oil, salt and pepper. Place the red snapper (be sure the fish is skinned) on top of each bed of veggies and then season the fish with olive oil, lemon juice, soy sauce, salt and pepper.

Season the fish!

3. Create the parchment pouch. Fold parchment over the fish and vegetables. Start at one corner of the fold and continue to fold and crimp the edges tightly to seal and enclose the filling completely.

4. Bake and serve. In a preheated 350° oven, place the pouches directly on the rack and bake for 15-20 depending on thickness of the fish. Remove the pouches from the oven and open them carefully. Enjoy with brown rice, which I’ll show you later this week!

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