Fennel Snapper In Parchment Recipes
RED SNAPPER WITH FENNEL AND GARLIC
Steps:
- Preheat an oven to 300 degrees F (150 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Heat 4 tablespoons of olive oil in a skillet over medium heat. Stir in 3 cloves minced garlic, fennel, and minced shallot. Cook and stir until the fennel has begun to soften, about 5 minutes. Remove from heat. Transfer vegetables to a bowl, and stir in chopped parsley. Reserve cooking oil.
- Season the fish all over with salt and pepper to taste, then stuff snapper with fennel mixture. Use kitchen twine to tie the snapper together in three places. Place the snapper into the prepared baking dish, drizzle with the white wine, lemon juice, and reserved oil. Sprinkle with 3 tablespoons of garlic.
- Bake in the preheated oven until the fish is no longer translucent, and flakes easily with a fork, about 20 minutes.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 7.1 g, Cholesterol 110.9 mg, Fat 16.6 g, Fiber 1.6 g, Protein 63.3 g, SaturatedFat 2.6 g, Sodium 160.1 mg, Sugar 0.6 g
SNAPPER IN PARCHMENT
Steps:
- Preheat oven to 325 degrees F.
- Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.
- Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.
- Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.
- Tie the package with butcher's twine, and bake for 15 minutes.
RED SNAPPER EN PAPILLOTE
En papillote is a French term meaning "in paper." It's a cooking method in which food is placed inside a packet of parchment paper and cooked in its own juices.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
- Fold four 24-inch pieces of parchment piece in half crosswise, cut each into a half-heart shape, and open. Divide fennel evenly among the parchments, forming a bed on one side of the heart. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place a snapper fillet on each bed of fennel; season with salt, and top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.
- Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.
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FENNEL SNAPPER IN PARCHMENT | GIADZY
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Author Giada De LaurentiisTotal Time 25 minsCategory Main CourseCalories 1082 per serving
- Preheat the oven to 450°F. Cut 4 large pieces of parchment paper into 4√ó14- inch hearts by folding the paper in half and cutting half of a heart shape, making a valentine, as you've likely done as a child. Set aside. In a medium bowl, toss together the kale, fennel, kosher salt, and olive oil.
- Open the hearts so that the tips are toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of the orange slices. Place a piece of fish on top of each mound and season each fillet with salt and fennel pollen. Drizzle evenly with the olive oil.
- Top each fillet with one slice of the remaining orange. Close the heart to make a half heart, and rotate it so the mound is facing you and the tip is pointed away. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the remaining point under the packet.
- Place the packets on a baking sheet and place in the preheated oven for about 12 to 15 minutes or until the packet is slightly brown and puffed. Remove from the oven and, using scissors or a small paring knife, carefully cut open the top of each packet, as the steam will escape. Serve in the parchment for easy cleanup.
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