Red Snapper en Papillote
  • Cooking Time: 15 minutes
  • Servings: 6 servings
  • Preparation Time: 30 minutes
  • 3 oz. Leek, julienne
  • 4 oz. Fennel Bulb, julienne
  • 3 oz. Carrot, julienne
  • 3 oz. Celery, julienne
  • 3 oz. Red bell pepper, julienne
  • 6 Red snapper fillets
  • 9 oz. Basil butter
  • Clarified butter as needed
  • Salt and pepper to taste
  1. Cut six heart-shaped pieces of parchment paper large enough to each contain one portion of the fish and vegetables when folded.
  2. Brush each piece of parchment paper with clarified butter.
  3. Toss the vegetables together. Place one-sixth of the vegetables on half of each piece of the buttered parchment paper.
  4. Place one portion of the red snapper on each portion of vegetables, season with salt and pepper.
  5. Top each fish with 1 1/2 ounces of basil butter.
  6. Fold each piece of paper over and crimp[ the edges to seal it and form envelopes.
  7. Place envelopes on sheet pans and bake in oven at 450 for 10 minutes.
  8. When baked, the parchment paper should puff up and brown. Remove from the oven and serve immediately.
This recipe is really delicious and great way to trap the flavors in with the snapper.