Recipe: Red Snapper

recipeVirginia HartComment

Here's another recipe I learned at Rustico Cooking. Enjoy!

Red Snapper in Parchment Paper with Olives and Capers

Serves 6
For the topping:
2 garlic cloves, minced
2 shallots, minced
grated zest of lemon
1 tablespoon minced rosemary
1 tablespoon minced thyme
1 tablespoon minced oregano
1 tablespoon minced Italian parsley
1/4 cup capers in brine, drained and minced
1/4 cup pitted black olives, minced
2 tablespoons extra-virgin olive oil
2 tablespoons dry white wine
1/2 tablespoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon chili flakes

For the red snapper:
2 tablespoons extra-virgin olive oil, plus extra for brushing the parchment paper
6 boneless red snapper fillets (4 ounces each), skin on
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice of 1 lemon

1. Make the topping: Combine all the ingredients in a bowl.
2. Make the red snapper: Preheat the oven to 425 degrees F (preferably set on convection bake).
3. Cut parchment paper into six 11-inch x 17-inch rectangles. Brush half of each parchment rectangle lightly with olive oil. Place one red snapper fillet just off-center on the oiled side of each piece of parchment paper, and season with the salt and pepper. Spoon on one-sixth of the topping mixture (don't forget the delicious liquid or the fish will be dry once baked). Spread the topping mixture evenly to the edges of the red snapper fillets so they will bake evenly (any exposed parts without topping will cook faster).
4. Fold the free side of the parchment paper over to enclose the red snapper fillets. Beginning at one corner , start folding the parchment paper over, following the shape of the fish, until you form a closed semi circle. Tuck the end of the package under so the cooking juices cannot run out. Brush the top of each parchment paperΒ  package with a little olive oil (this will result in a gorgeous color once the packages are baked). Place the parchemnet paper packages in a single layer on an 11-inch x 17-inch baking sheet. (This can be done up to 1 hour ahead and heald at room temperature.)
5. Bake in the preheated oven for 15 minutes. Place each hot package on a dinner plate and let guests drizzle the lemon juice and olive oil over their own individual serving at the table.

until next time,