Parisienne Snapper in Parchment
Cook time – 25 min

- Total time
- 40 minutes
- Preparation time
- 15 minutes
- Calories
- 234
- Portions
- 4
Directions
- Preheat oven to 375°F; cut 4 (18 x 12-inch) sheets parchment paper.
- 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.
- 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.
- 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.
Ingredients
- 2 medium DOLE® Carrots, chopped
- 1 DOLE® Lemon, juiced (about ¼ cup)
- 1 garlic clove, minced
- 1 small fennel bulb, fennel fronds reserved for garnish, bulb thinly sliced
- 2 cups DOLE® Cauliflower florets
- 2 cups quartered DOLE® Mushrooms
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons drained and rinsed capers
- 1½ tablespoons olive oil
- ¼ teaspoon crushed red pepper flakes (optional)
- 4 skinless red snapper fillets (about 1¼ pounds)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Allergens: Fish
Nutritional Facts
4 Serving Per Container | |
Serving Size | 1 packet |
Calories | 234 |
Entries | Daily value in %* |
---|---|
Total Fat (8 g) | 10% |
Saturated Fat (1 g) | 6% |
Polyunsaturated (1 g) | |
Monounsaturated (4 g) | |
Cholesterol (50 mg) | 17% |
Sodium (508 mg) | 22% |
Total Carbohydrate (12 g) | 4% |
Dietary Fiber (4 g) | 16% |
Total Sugars (5 g) | |
Protein (31 g) | |
Calcium | 8% |
Iron | 8% |
Magnesium | 15% |
Manganese | 15% |
Phosphorus | 25% |
Potassium (1055 mg) | 22% |
Thiamin | 10% |
Vitamin A | 35% |
Vitamin B6 | 40% |
Vitamin C | 45% |
Vitamin E | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.