Lemon Herbed Butter Yellowtail Snapper

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Snapper in parchment is a chef’s best friend. The fish can be completely prepped & refrigerated up to a day in advance. 20 minutes before you plan to serve dinner, pop them in the preheated oven. Feel free to adjust the ingredients to your favorite herbs or vegetables. Zucchini or Yellow Squash would be a great addition.

Fresh is key for this recipe! I recommend using only fresh fish fillets for this dish. 

Ingredients

  • 4 8oz Snapper Fillets, bones & skin removed
  • Fresh Herbs, such as basil, dill or chives
  • Soft leafy Greens, such as watercress, spinach or arugula
  • 16 Cherry Tomatoes, halved
  • 4 Tbsp Capers
  • 2 Lemons, sliced in circles & juice
  • 4 slices of Butter, 1/4″ thick
  • Olive Oil for drizzling
  • Salt & Pepper, to taste
  • *Egg white for sealing the parchment paper

*Parchment paper is needed for this recipe

Before prepping the fish, prepare the parchment paper. You will want a parchment square for each guest. Each square should be about 4x the size of each fish fillet. Fold the square in half, and cut it into a large, fat heart-shape. Once prepped, set aside until the fish is ready to be prepped.

*How to fold fish in parchment paper*

(An alternative folding process - it doesn't trap the steam as well but it is quicker to prep: 
Place each fish fillet in the center of a 13-inch square of parchment paper. 
Lift the parchment paper on 2 opposite sides to meet in the middle above fish. 
Tightly fold down paper until it reaches fish, crimping to seal.
Roll up and crimp the ends to seal. 
Be sure the paper is sealed snugly so that steam won't escape during cooking. 
Secure folds with water-soaked toothpicks, if you like.)

Preheat the oven to 400 degrees. Unfold the heart-shaped parchment paper. Using a kitchen brush, brush the edges of the parchment paper with the egg whites – this will help seal the paper edges. Near the inside fold of the parchment, layer the lemon slices, butter, herbs, greens, tomato slices and capers. Next, place the fish on top of the items and drizzle with olive oil and lemon juice. Season with M Salt or salt & pepper. 

Now it’s time to seal the little fishies up. Fold the other half of the parchment paper over the fish. Starting at the tip of the heart, begin folding in the edges on an angle, about an inch at a time. Continue all around so that it’s sealed. You’re trying to get an airtight seal, but it’s ok if some steam comes out.

Place the wrapped fish on a baking pan just in case any of the marinade leaks out during the baking process. All of this can be done up to this point and refrigerated up to a day in advance. 

Bake for 14-17 minutes (depending on the thickness of your fillets), or until the fish is cooked through. It is ok if the parchment paper starts to brown. 

Serve immediately, placing the sealed pouches on each plate. Be sure to warn guests to be very careful when opening the parchment paper packets as the steam can burn you.

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