Seasoned Red Snapper Baked in Packets

Total Time
35 min
20 min
15 min
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 zucchini

1 medium, diced

yellow pepper(s)

1 medium, diced

uncooked shallot(s)

1 medium, minced

dried dill weed

1 tsp

dried thyme

½ tsp

table salt

¼ tsp

black pepper

¼ tsp, freshly ground


  1. Preheat oven to 400°F. Place two 12-inch pieces of aluminum foil on a large baking sheet.
  2. 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.

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