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Baked Mediterranean Red Snapper en Papillote

Cooked Red Snapper with red peppers and sliced olives on a white plate with sliced lemon wedges on top and a parsley garnish.
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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.

Ingredients

Units Scale
  • 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
  • 3/4 cup red peppers, diced
  • 3/4 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 Tbsp 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