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.
- 1/4 cup capers, drained
- 4 teaspoons green peppercorns, in brine, drained
- 1 teaspoon dill seed
- 4 tablespoons freshly squeezed lemon juice, (about 2 lemons)
- 2 (about 1 1/2 pounds) fennel bulbs, sliced thin lengthwise
- 4 six-ounce fillets of red snapper, boned and skinned
- 1/2 teaspoon salt
- 1 lemon, cut into 8 thin slices
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.
SourceMartha Stewart Living, July/August 1999