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  • Writer's pictureSophie Zuckerman

Snapper en Papillote

Papillote is a fancy way of saying parchment paper. This is a delicious and easy way to steam fish without overcooking!


Yields 6 servings


Prep time: 15 minutes

Cook time: 45 minutes

Total time: 1 hour


Recommended equipment: small bowl, large pan, baking sheet


Ingredients

  • 6 snapper fillets (8 oz each)

  • ½ cup of dry white wine

  • ¼ cup of oyster sauce

  • 1 ½ tablespoons of soy sauce

  • 1 teaspoon of Asian chili paste (sambal oelek is my fav)

  • ¼ cup of honey

  • 1 lb of mushrooms (shitake, oyster, and/or crimini), thinly sliced

  • 2 tablespoons of olive oil (plus a little for drizzling)

  • ¼ cup of fresh ginger, minced

  • ¼ cup of garlic, minced

  • 6 pieces of parchment paper

  • ¼ cup of melted butter

  • Salt and Pepper

Directions

  1. Season both sides of the fish fillets with salt and pepper. Remember, there’s soy sauce in this dish so just a pinch on both sides. Cover with plastic wrap and refrigerate until you're ready to use them.

  2. In a small bowl, mix together white wine, oyster sauce, soy sauce, chilli paste and honey. Set aside.

  3. Preheat the oven to 450

  4. In a large pan, heat 2 tbsp of olive oil over medium heat. Add your mushrooms and a pinch of salt and sauté over medium-high heat until soft (10 minutes, give or take).

  5. Add garlic and ginger and continue cooking until very fragrant (2-5 minutes)

  6. Turn the heat back down to medium and add your sauce mixture. Cook until the liquid is reduced by half. Taste and season accordingly with salt and pepper.

  7. Fold each piece of parchment paper in half and brush melted butter on the bottom half of the paper. On top of your brushed melted butter, place one of the fillets. Cover the fish with a large spoonful of the mushroom mixture (divide your mushrooms evenly over the 6 fillets)

  8. Top the fish with a small piece of butter or a little drizzle of olive oil. Fold the paper over and cut so there is a 1-inch margin around the fish and mushrooms. Crimp the edges to seal tightly. Look at the picture at the beginning for a great example!

  9. At this point, the packets can be placed on a plate and stored in the fridge for up to 6 hours. When you're ready to cook, preheat the oven to 450.

  10. Place packets on a sheet pan and brush the top of each packet with a bit of olive oil to prevent it from getting brown.

  11. Bake for 10 minutes

  12. Serve immediately, placing the entire packet on a plate and splitting it open at the table. Enjoy!!




Tips

This dish goes great with bok choy & rice or roasted potatoes!


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