Poisson en Papillote (Fish Baked in Parchment Packets)

Name: Poisson en Papillote (Fish Baked in Parchment Packets)
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 (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; 1 ⁄ 2 cup white wine; 1 ⁄ 4 cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination); 1 lemon, cut into 4 wedges

Serves
serves 4

LANDON NORDEMAN

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.

Ingredients

4 (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
¹⁄₂ cup white wine
¹⁄₄ cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
1 lemon, cut into 4 wedges

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Instructions

Step 1

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 1⁄2" 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.

Step 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.

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 1⁄2" 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.
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.