This is the perfect meal because it requires barely any clean up or preparation. All you will need is parchment paper, a baking sheet, a knife and a cutting board. Oh yeah, it’s also super healthy and satisfying!
This was the first time I have actually cooked red snapper. Normally, I always choose salmon, tilapia, or halibut when cooking with fish. The seafood selection at the local grocery store I shop at is amazing. It’s kind of crazy that I can find such a wide variety of fresh and delicious seafood and I don’t even live by the coast! Being from Louisiana, fresh seafood was at our fingertips all year round.
If you are not a fan of fish, I have a very similar recipe with chicken. The reason why this recipe requires hardly any prep or clean-up is because it is baked in a sheet of parchment paper. It’s almost like cooking your food in a brown paper bag… strange but very flavorful. The parchment paper keeps the fish moist and delicious.
For this recipe you will need:
(4-6 z.) Red Snapper filet
1 small fennel bulb, cut into 1-inch pieces
5-6 cherry tomatoes, halved
Juice of half a lemon
Splash white wine (1/3 cup)
1 tsp Herbs de Provence
2 Tbsp unsalted butter
Italian Flat-Leaf Parsley, finely chopped
Salt and Pepper to taste
Preheat the oven to 450 degrees F.
Place the cherry tomatoes and fennel in the center of a sheet of parchment paper. Lightly sprinkle with salt and pepper.
Place the red snapper filet on top of the bed of tomatoes and fennel. Sprinkle the fish with salt, pepper and Herbs de Provence.
Then place a couple pads of butter onto the fish and sprinkle with the chopped Italian parsley. Lastly, pour the wine and lemon juice over the fish and vegetables and enclose the parchment paper by folding the ends together. Bake in the oven for 15-20 minutes, until the fish is cooked through. The wine will steam the fish and vegetables until all of the flavors have combined and turned into something amazingly delicious. You won’t believe how moist and tasty the red snapper filet is!