Snapper in Parchment

Total Time:
55 min
30 min
25 min

4 servings

  • 2 tablespoons extra-virgin oil
  • 4 garlic cloves, sliced paper-thin
  • Salt and pepper
  • 4 (6-ounce) fillets red snapper
  • 1 large round tomato, chopped
  • 1 red onion, sliced in thin rounds
  • 1/4 jalapeno, seeded, minced
  • 2 tablespoons tequila
  • 2 limes, juiced
  • 1/4 cup picked cilantro leaves
  • 4 (8-inch square) pieces parchment paper
  • Butcher's twine, for securing
  • Preheat oven to 325 degrees F.

  • Heat 2 tablespoons of olive oil on medium heat in a small saute pan. Add the garlic, shaking the pan constantly. When the garlic begins to turn a golden color, remove instantly from the heat. Pour the garlic and oil into another container to stop the cooking process. Set aside.

  • Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern. Salt and pepper the snapper and place in the lower third of the paper. Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno. Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro. Season again.

  • Fold the paper over the fish and fold the edges over, forming an envelope. Making sure there are no openings. Repeat with the rest of the ingredients to create 4 packages.

  • Tie the package with butcher's twine, and bake for 15 minutes.

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