Fresh Snapper Fillet En Papillote (a no-mess packet)

Don’t like frying fish because of the lingering odor it can leave?  Looking for a fast, fresh, delicious way to work more seafood into your diet?  Hate endless clean-up after a meal?  Want to serve an upscale recipe that looks like you toiled endlessly to produce it?

If you answered yes to any of the questions above, Then I’ve got the recipe for you!  Pictured on the left, are fantastically fresh snapper fillets simply dressed in a little fresh squeezed lemon juice, white wine, lemon slices, sliced spring onions, sea salt, fresh cracked pepper AND… the star of the show, a sprightly, fruity Olio Fresco Ultra Arbequina Extra Virgin Olive Oil.

The snapper and ingredients are then tightly wrapped in a tidy little parchment packet  (En Papillote) that bakes in the oven for a mere 15 minutes.  The fish gently steams as it cooks and the ingredients meld together to form a self basting liquid that bathes the fish as it cooks.

Needed for this recipe:

Mild-Intensity Extra-Virgin Olive Oil (such as Arbosana, Arbequina, Chiquitita)

*or substitute Blood Orange, Lemon, Milanese Gremolata or Persian Lime olive oils.

Ingredients
1 pound (about 4 – 4oz.) fresh fish fillets such as red snapper, flounder or sole
4 tablespoons Mild-Intensity Extra-Virgin Olive Oil (such as Arbosana, Arbequina, Chiquitita)
1/4 cup white wine
2 spring onions, thinly sliced
4 tsp. fresh squeezed lemon juice
1 thin lemon slice for each fillet
Sea salt and freshly ground black pepper to taste.  Recommended: Vancouver Island Sea Salt Orange and Lime Sea Salt.

Special equipment needed:  Parchment paper

Preheat the oven to 350.

Arrange each fish fillet in a large square of parchment paper.  Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of UP-Certified extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape.  Press as you crimp and fold to seal the packets well, or steam might escape.

Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind. Serve alongside rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

Serves 4