Red Snapper Cooked in Parchment
- Total Time
Substitute 3 tablespoons of vegetable or chicken broth mixed with 2 teaspoons lemon juice for the wine.
olive oil1 tsp
uncooked carrot(s)1 large, peeled and cut into matchstick-thin strips
uncooked leek(s)1 medium, white part only, cleaned and thinly sliced
fresh tomato(es)1 medium, chopped
fresh thyme1 Tbsp, chopped, or 1 teaspoon dried
garlic clove(s)1 clove(s), medium, minced
table salt¼ tsp
uncooked flounder fillet(s)1 pound(s), 4 (1/4 pound) red snapper or other mild white fish fillets
white wine¼ cup(s)
- Heat the oil in a nonstick skillet over medium-high heat. Add the carrot, leek, tomato, thyme, garlic, and salt and cook, stirring frequently, until the vegetables are tender, about 10 minutes. Remove from the heat; set aside.
- Preheat the oven to 425°F. Fold 4 (12 x 16-inch) sheets parchment paper in half so that each measures 12 x 8 inches. Starting at the folded edge, cut each paper into a half-heart shape. Unfold and spray with olive oil nonstick spray.
- Put a fish fillet on half of each piece of parchment; top with the vegetable mixture and sprinkle with the wine. Fold the parchment into packets, making a tight seal. Place the parchment parcels on a baking sheet and bake until puffy and the fish is opaque, about 8 minutes.
- To serve, use scissors to cut a hole in the side of each packet and carefully slide the fish, vegetables, and juices onto plates. Yields 1 parcel per serving.