Poisson en Papillote (Red Snapper Baked in Packets)
This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise.
Enlarge Image Credit: Landon NordemanSERVES 4
INGREDIENTS4 (4-oz.) red snapper filets
Kosher salt and freshly ground black pepper, to taste
16 sprigs thyme
8 sprigs rosemary
4 bay leaves
4 tbsp. unsalted butter
4 tbsp. olive oil
½ cup white wine
¼ cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
1 lemon, cut into 4 wedges
INSTRUCTIONS1. Heat oven to 450°. Cut out four 16" x 10" heart-shaped pieces parchment paper; fold hearts in half lengthwise to form a crease down the middle. Place a filet in the center of one half of one heart, placing it next to the crease; season with salt and pepper, and place 4 sprigs thyme, 2 sprigs rosemary, 1 bay leaf, 1 tbsp. butter, and 1 tbsp. oil on top. Fold other half of heart over filet, and starting at the narrow end, begin folding open edges up; move ½" down the fold and create another fold. Repeat folding until packet is almost closed at the wide end; pour 2 tbsp. wine in open hole, and then fold to close it tightly. Transfer packet to a baking sheet, and repeat with remaining parchment paper hearts, filets, herbs, butter, oil, and wine.
2. Bake until fish is cooked through, about 8 minutes. To serve, open packets and discard whole herbs; transfer filets to serving plates, sprinkle with finely chopped herbs, and serve with lemon wedges.