Snapper En Papillote

Serves 4

Prep Time: About 30 minutes

Charlotte Parent Recipes Snapper en Papillote


4, 5-ounce snapper fillets

1/2 tsp. salt

1/4 tsp. black pepper

8 carrots, julienned (2 for each fillet)

12 turnips, julienned (3 for each fillet)

4 Tbsp. butter, softened

1/2 tsp. sage, finely chopped

1/2 tsp. parsley, finely chopped

2 tsp. orange zest


* Preheat oven to 375 degrees
* Cut four 12-inch-by-12-inch squares of parchment, and fold each in half
* Season fish with salt and pepper
* Put julienned veggies, fish and 1 tablespoon of compound butter (see below) in the center of the bottom side of the paper
* Crease the open sides of the paper all around and tuck the end under to create a complete seal
* Place on a sheet pan and bake for about 15 minutes
* Serve with rice, vegetables or egg noodles

Compound butter:

* Soften butter and add sage, parsley and orange zest
* Add salt and pepper to taste
* Mix until fully blended
* (You can substitute other citrus for orange zest and substitute other herbs, such as basil or oregano from your garden)