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Photo of Mediterranean fish fillets in packets by WW

Mediterranean fish fillets in packets

2
1
1
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
2
Difficulty
Moderate
Nothing could be easier—or more elegant—than baking fish fillets in parchment packets. This snapper recipe takes just 10 minutes of prep time and is ready in 25 minutes, making it a fresh option to break up your traditional weeknight dinner routine. Snapper is a versatile fish with a hint of sweetness. If the snapper fillets have the skin on them, ask the fishmonger behind the counter to skin them for you. We’ve called for black olives in this recipe, but given the other Mediterranean flavors, you could also use kalamata or Castelvetrano olives instead. Look for parchment paper near the aluminum foil and wax paper at your market.

Ingredients

uncooked snapper fillet(s)

8 oz, two 4 oz fillets

fresh cherry tomato(es)

6 medium, quartered

olive(s)

4 large, black, pitted and halved

canned artichoke hearts without oil

½ cup(s), drained and quartered

garlic clove(s)

1 medium clove(s), slivered

fresh lemon juice

2 tsp

dried oregano

2 tsp

dried thyme

1 tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground

Instructions

  1. Preheat oven to 450ºF.
  2. Tear off a 12-inch long piece of aluminum foil and place it on your work surface; lay a 12-inch piece of parchment paper on top. Place one fish fillet in the center of the paper; top with half the cherry tomatoes, olives, artichoke hearts, and garlic. Add half the lemon juice, oregano, thyme, salt, and pepper.
  3. Bring the two long sides of the parchment paper and foil together over the fillet; fold and crimp closed, using the foil to crinkle the parchment paper closed. Crinkle the ends closed and fold underneath. Make sure the packet is completely sealed with no leaks or holes.
  4. Repeat steps 2 and 3 with another sheet of foil and of parchment paper, the second fish fillet and the remaining ingredients.
  5. Transfer both packets to a large baking sheet. Bake until hot and steaming, about 15 minutes. Cool on the baking sheet 5 minutes before using a large spatula to transfer each packet to an individual serving plate. When serving, open carefully to avoid a burn from the steam inside; eat the fish and vegetables right out of the packets.

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