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.
1 whole red snapper fish (~2 lbs), gutted/gilled, scaled
2 tsp unsalted butter, diced
6 sprigs thyme
6 sprigs parsley
1lemon, thinly sliced
3/4cupred peppers, diced
3/4cup mixed olives
1 tspgarlic, minced
2 Tbspcapers, drained
2 Tbsp e.v. olive oil, divided
1 Tbsp fresh lemon juice
2 Tbspchives, 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