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Baked Snapper en Papillote
Red snapper fillets sealed in foil packets with tomatoes, olives, capers, shallot and basil. The fish steams in its own juices, and everyone opens their own packet at the table.
- YieldServes 4
- Hands-on20 min
- Total44 min
- Difficulty
Ingredients
- 4red snapper fillets, with skin, about 170 to 225 g (6 to 8 oz) each and 2.5 cm thick
- 1 tbsplemon juice
- to tastesalt
- to tasteblack pepper, freshly ground
- 2 tbspextra virgin olive oil
- 1shallot, large, chopped
- 150 gcherry tomatoes, halved, about 1 cup
- 35 gblack olives, chopped, about 1/4 cup
- 1½ tbspcapers, drained and rinsed
- 2 tbspfresh basil, minced
- ½ tspred pepper flakesoptional
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