This flavorful and healthy Mediterranean style oven baked whole red snapper recipe is cooked "en Papillote" (wrapped up) with olives, bell peppers, capers, lemon, and fresh herbs.
En Papillote means that the food is wrapped in parchment or aluminum foil (or banana leaves) and baked (or grilled), thereby trapping most of the heat inside and steaming / cooking it.
Don't want to wrap the snapper up in parchment or aluminum? Cool. Line a baking sheet with aluminum foil and place the fish and ingredients directly on it and bake uncovered.
We are a part of a CSF (community supported fishery) in Charleston from Abundant Seafood. We pay in at the beginning of the season and then go to the dock and pick up fresh seafood on the day the boat comes in. The owner/fisherman Mark will break down your fish into fillets or you can have the scales removed and the fish gutted and take 'em home whole.
You can usually buy whole fish snapper and / or fish fillets like this from the fish department / monger at your local grocery store.
Serving Suggestion
Serve this Mediterranean Red Snapper with a complementary dish like:
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Baked Mediterranean Red Snapper en Papillote
EatSimpleFood.com
This flavorful and healthy Mediterranean style whole red snapper recipe with olives, peppers, capers, lemon, & herbs is wrapped up "en Papillote" and baked in the oven.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 whole red snapper fish (~2 lbs), gutted/gilled, scaled
- 2 tsp unsalted butter, diced
- 6 sprigs thyme
- 6 sprigs parsley
- 1 lemon, thinly sliced
- ¾ cup red peppers, diced
- ¾ cup mixed olives
- 1 tsp garlic, minced
- 2 Tbsp capers, drained
- 2 Tbsp e.v. olive oil, divided
- 1 Tbsp fresh lemon juice
- 2 Tbsp chives, sliced - as garnish
Instructions
- Preheat oven to 425F. Lay out a piece of aluminum foil or parchment paper (large enough to wrap up the entire fish en papillote (like a package).
- Place fish on a large plate/platter. Into the slit at the bottom of the fish add butter and herbs. Lightly olive oil, sea salt, and pepper the fish on both sides. Make 5 slits down one side of the fish and and add 5 thinly sliced lemon pieces into the slit (see picture above).
- In a bowl mix: peppers, olives, garlic, capers, 1 tablespoon olive oil, and lemon juice. Lay this mixture on aluminum foil and lay fish on top of it.
- Wrap it up in aluminum foil like a present and put it in the oven for ~25 minutes or until fish is flaky. Be careful opening up the aluminum foil - you don't need a steam burn!
- Top with fresh sliced chives. Happy Eating - watch out for any fish bones! Beckie
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