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Dole Banana Farmer

Parisienne Snapper in Parchment

WEB USE_Dole_Snapper_En_Papillote-1214
40 Minutes Total time 15 Minutes Prep time 25 Minutes Cook Time 234 Calories 4 Servings


Allergens: Fish


  1. Preheat oven to 375°F; cut 4 (18 x 12-inch) sheets parchment paper.
  2. Toss carrots, lemon juice, garlic, fennel, cauliflower, mushrooms, parsley, capers, 2½ teaspoons oil and crushed red pepper, if desired, in a large bowl. Makes about 4 cups.
  3. Place 1 parchment sheet lengthwise on work surface; on right half of sheet, layer 1 cup vegetable mixture and 1 snapper fillet. Brush snapper with ½ teaspoon oil; sprinkle with ⅛ teaspoon each salt and black pepper. Fold left side of parchment sheet over snapper and vegetable mixture; fold edges several times to seal tightly. Repeat to make 3 more packets.
  4. Place packets on rimmed baking pan; bake 25 minutes or until internal temperature of snapper reaches 145°F. With kitchen scissors, cut an X in top of packets, then carefully pull back parchment to release steam; sprinkle snapper with fennel fronds.

Tips & tricks

Cooking “en papillote” is a classic French technique where food is enclosed in a parchment or foil packet and then baked or grilled. This cooking method surrounds the food with moisture, quickly cooking the ingredients while preserving essential nutrients, flavors, colors and textures. Only a small amount or no oil is necessary for the preparation, making it a healthy cooking method that’s ideal for fish, poultry and vegetables. Try swapping the snapper in this recipe with boneless, skinless chicken breasts and the vegetables with DOLE® Asparagus, Broccoli and/or Brussels Sprouts for a build-your-own en papillote dish. 

Mains Dinner Lunch Gluten-free Fish

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