Red Snapper Papillotes with Lemon and Thyme

1. 1

   Preheat oven to 500F.

2. 2

   and heat a baking sheet in lower third of oven 5 minutes.

3. 3

   Fold each sheet of foil in half crosswise to crease, and then unfold.

4. 4

   On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste.

5. 5

   On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate.

6. 6

   Top each fillet with 3 lemon slices.

7. 7

   Working with 1 foil package (papillote) at a time, fold left half of foil over fillet.

8. 8

   Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed.

9. 9

   Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.

10. 10

    Serve papillotes with couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.