Red Snapper En Papillote
  • Cooking Time: 10 minutes
  • Servings: 4
  • Preparation Time: 1 hour
  • As needed - Clarified butter
  • 3 oz. - Leek, julienne
  • 4 oz. - Fennel bulb, julienne
  • 3 oz. - Carrot, julienne
  • 3 oz. - Celery, julienne
  • 3 oz. - Red bell pepper, julienne
  • 4 - Red snapper fillets, skin on, 6 oz. (180 g) each or substitute for any type of fish you have
  • TT *To Taste* - Salt and pepper
  • 9 oz. - Basil butter
  1. Step 1: Cut four heart-shaped pieces of parchment paper large enough to contain one portion of the fish and vegetables when folded in half.
  2. Step 2: Brush each piece of parchment paper with clarified butter.
  3. Step 3: Toss the vegetables together. Place one-sixth of the vegetables on half of each piece of the buttered parchment paper.
  4. Step 4: Place one portion of red snapper or any type of fish you have on each portion of vegetables, skin side up; season with salt and pepper.
  5. Step 5: Top each portion of fish with 1 1/2 ounces (45 grams) of basil butter.
  6. Step 6: Fold each piece of paper over and crimp the edges to seal it.
  7. Step 7: Place the envelopes (papillotes) on sheet pans and bake in a preheated oven at 450F for 8 to 10 minutes.
  8. Step 8: When baked, the parchment paper should puff up and brown. Remove from the oven and serve immediately. The envelope should be carefully cut open tableside to allow the aromatic steam to escape.
This recipe calls for a red snapper but we substituted it with codfish. It is topped with leek, fennel, carrot, celery, and red bell pepper. Basil butter was added on top and baked for 8-10 minutes. Steam was the finishing cooking method.