This Mediterranean style baked whole red snapper recipe is cooked en Papillote (wrapped up with foil or parchment) with olives, bell peppers, capers, lemon, and fresh herbs.
Wrap whole red snapper up "en Papillote" and bake in the oven at 425F for ~ 25 minutes.
Whole Red Snapper en Papillote
En Papillote means that the food is wrapped in parchment paper, aluminum foil, or banana leaves.
In this case, whole red snapper is baked (or grilled) enclosed in a packet. This traps most of the heat inside and cooks the whole snapper by steaming it.
How To Wrap up Whole Red Snapper
Don't want to wrap the whole red snapper up in parchment paper or aluminum foil? Or don't know how?
It's is easier to bake whole red snapper in aluminum foil if parchment paper is above your skill level. I suggest using aluminum foil and just pinching it together.
Otherwise, line a baking sheet with aluminum foil and place the whole fish and ingredients directly on it and bake covered.
Whole Red Snapper Recipe Variations
Whole red snapper recipes can be endlessly varied based on what you have or like. The cooking method remains the same for fish en papillote.
- Don't like or have capers or chives? Leave 'em out.
- Want some more spice? Add curry, chili powder, old bay, etc...
- Try another whole fish with the same recipe. This recipe will work with whole flakey white fish like sea bass, flounder, branzino, etc...
Serving Suggestion
Serve this baked whole red snapper with a complementary dish like:
Baked Mediterranean Whole Red Snapper en Papillote
EatSimpleFood.com
This Mediterranean style whole red snapper recipe is baked with olives, peppers, capers, lemon, and herbs. Wrap whole red snapper up "en Papillote" and bake in the oven at 425F for around 25 minutes.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 2
- Category: Main Dish
- Method: Oven
- Cuisine: International
- Diet: Dairy-Free, Gluten Free, Keto, Low Fat, Low-Carb, Paleo, Pescatarian, Whole30
Ingredients
- 1 whole red snapper fish (~2 lbs), gutted/gilled, scaled
- 2 teaspoon unsalted butter, diced
- 6 sprigs thyme
- 6 sprigs parsley
- 1 lemon, thinly sliced
- ¾ cup red peppers, diced
- ¾ cup mixed olives
- 1 teaspoon garlic, minced
- 2 tablespoon capers, drained
- 2 tablespoon e.v. olive oil, divided
- 1 tablespoon fresh lemon juice
- 2 tablespoon 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. Into the slit at the bottom of the fish add butter, thyme, and parsley.
- Lightly olive oil, salt, and pepper red snapper 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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