Red snapper fillet in papillote

Lorenza Ávila
Lorenza Ávila
Delicious red snapper fillet in a very nice presentation
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 8 red snapper
  • 1 cup parsley , finely chopped 1 cup parsley , finely chopped
  • 1/2 cups lime peels, grated
  • 1 piece unsalted butter , per fillet 1 piece unsalted butter , per fillet
  • 1 teaspoon olive oil , per fillet 1 teaspoon olive oil , per fillet
  • 1 teaspoon lemon juice , per fillet 1 teaspoon lemon juice , per fillet
  • 1 teaspoon breadcrumbs, per fillet 1 teaspoon breadcrumbs, per fillet
  • garlic garlic
  • pepper pepper
  • cayenne pepper
  • anise seeds
  • estragon
Preparation
45 mins
0 mins
Medium
  • The fillets are washed, dried, and soaked in lemon juice
  • Cut the aluminum foil, fold it in half with the dull side facing out.
  • In each paper, place a teaspoon of olive oil to coat the fillet on both sides.
  • Each fillet should be sprinkled with salt, pepper, a little cayenne pepper, garlic powder, anise, parsley, a pinch of tarragon, and grated lemon zest. On top, place a small piece of butter, sprinkle with a teaspoon of breadcrumbs, and a few more drops of lemon juice.
  • Seal the papers by folding them in half to join the two parts and staple them, first folding simply and then in a zigzag shape, pressing with a finger.
  • Bake at 200°C for 25 minutes, and the aluminum paper inflates like a balloon.
  • They are served in the paper to keep the fish hot and juicy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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