Red Snapper Parcels with Julienne of Vegetables and Aromatics

4 servings
  • 4 red snapper fillets scaled with skin, about 4 ounces each
  • Salt and freshly ground black pepper
  • 1 large tomato, peeled, seeded and finely diced
  • 1 tablespoon chopped gingerroot
  • 1 medium onion, thinly sliced
  • 3 leeks, washed, soaked, finely julienned, blanched and drained
  • 1 carrot, peeled and finely julienned, blanched and drained
  • 1/2 bunch chives, cut into 1 1/2-inch sticks
  • Zest of one lemon
  • 4 sprigs of chervil
  • 4 tablespoons white wine
  • Unsalted butter
  • Preheat oven to 350 degrees F. Fold four 15 by 10-inch pieces of parchment paper in half. Cut out a large half heart shape along the crease of each piece of parchment paper.

  • Lightly season the snapper fillets with salt and pepper. Lightly brush each heart-shaped piece of parchment with butter. Place a heaping tablespoon of the diced tomato on the paper and top with snapper fillet. Place a quarter of the amount of the lemon zest, ginger, onion, carrot, and leeks on top of the snapper. Reserve half of the chives for garnish. Place a quarter of the remaining chives and 1 sprig of chervil on top of the vegetables. Sprinkle 1 tablespoon of white wine over the vegetables and fish. Seal the parcel by tightly folding up the edges and twisting the ends. Repeat process for the remaining fillets.

  • Arrange the parcels on a baking sheet. Bake for approximately 8 to 10 minutes. Transfer the parcels to individual serving plates. Garnish with the remaining chives and diced tomatoes.

  • Immediately serve the parcels unopened. Each guest can carefully open their parcel.

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    House Number 0065175F1

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