Red Snapper in Parchment

Red Snapper in Parchment
This Red Snapper is moist with a delicate balance of sweet citrus, and briny olive. The parchment paper makes for an elegant presentation, too.


  • 1/4 Cup Green Olives, pitted and sliced
  • 1 Red Pepper, thinly sliced
  • 1 Teaspoon Fresh Oregano, chopped
  • 6 Each Green Onions, with green tops, chopped
  • 2 Lemons, juiced
  • 3 Mandarin Oranges
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Freshly Ground Black Pepper
  • 4 Each Red Snapper Fillets
  • 2 Tablespoons Butter, cut into pieces
  • 4 Pieces Parchment Paper, 8″ x 12″ size

1. Preheat oven to 1 400° F. Place two baking sheets in oven.
2. Combine olives, red pepper, oregano, mandarin zest and segments, half the green onions and lemon juice in a small bowl. Set aside.  
3. Lay out parchment paper. Divide half the green onions evenly on one half of each of the parchment sheets. Place a red snapper fillet on each bed of green onions; season with salt and pepper. Top with orange mixture, then butter pieces. Fold sheets of parchment over the top of fish. Fold the edges of the parchment together, making small overlapping folds along the edge to seal tightly.
4. Place packets on heated baking sheets. Bake 15 minutes. Transfer packets to individual plates. To serve, make a slice in the middle of the pocket and pull the paper to the side.


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