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Recipe by Fernanda Larson, MS, CN, Bastyr University California nutrition faculty. Pacific red snapper is a local fish widely available during the summer months. The fish’s delicate flavor is highlighted by fresh lemon and herbs. A 3-ounce serving of fish provides an average of 20 grams of lean, complete protein.
Ingredients
SERVINGS: 2-4 Serving(s)
- 2 tablespoons fresh parsley
- 2 tablespoons fresh oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 small Pacific snapper, scaled and gutted
- 1 lemon, thinly sliced, plus wedges for serving
- Parchment paper
Preparation
Cook's Note
The use of parchment paper as a baking vessel not only preserves the nutritional value and flavor of the fish, but also makes for a sophisticated presentation and easy cleanup.
Instructions
Preheat oven to 400°F.
Finely chop parsley and oregano and transfer to a bowl with olive oil, salt, and pepper; stir.
Make 3 shallow slits on each side of fish and rub ¾ of the fresh herb mixture all over. Lay lemon slices over each slit and add a few slices along with the remaining herb mixture to fish's cavity.
Cut parchment paper into a large enough piece to comfortably wrap fish.
To make a papillote: Lay fish on the parchment paper, fold two opposite sides up over the fish, and bring the other two sides together, rolling down toward the fish, making sure it stays in place.
Place papillote on a baking sheet and bake in pre-heated oven for 20 to 30 minutes, depending on the size of your fish.
Dress the snapper with more lemon juice and cracked pepper just before serving.
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