Seasoned Red Snapper Baked in Packets
- Total Time
In the mood for Italian? Just substitute 1 teaspoon of dried oregano for the dill and 1/2 teaspoon of dried rosemary for the thyme. Perfect pesce for two.
uncooked snapper fillet(s)8 oz, red, skinless (use two 4-oz pieces)
fresh cherry tomato(es)12 medium
uncooked zucchini1 medium, diced
yellow pepper(s)1 medium, diced
uncooked shallot(s)1 medium, minced
dried dill weed1 tsp
dried thyme½ tsp
table salt¼ tsp
black pepper¼ tsp, freshly ground
- Preheat oven to 400°F. Place two 12-inch pieces of aluminum foil on a large baking sheet.
- Place a piece of fish on each piece of foil and top with remaining ingredients in order listed. Fold foil to form 2 tightly sealed packets. Bake 15 minutes (fish will be firm and opaque). Let stand at room temperature for 5 minutes before opening packets (be careful of escaping steam). Yields 1 fillet and about 1 cup of vegetables and sauce per serving.