Red Snapper Parcels with Julienne of Vegetables and

Name: Red Snapper Parcels with Julienne of Vegetables and Aromatics
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red snapper fillets scaled with skin, about 4 ounces each; Salt and freshly ground black pepper; 1 large tomato, peeled, seeded and finely diced; 1 tablespoon chopped gingerroot; 1 medium onion, thinly sliced; 3 leeks, washed, soaked, finely julienned, blanched and drained; 1 carrot, peeled and finely julienned, blanched and drained; 1/2 bunch chives, cut into 1 1/2-inch sticks; Zest of one lemon; 4 sprigs of chervil; 4 tablespoons white wine; Unsalted butter

Servings: persons

4 red snapper fillets scaled with skin, about 4 ounces each
Salt and freshly ground black pepper
1 large tomato, peeled, seeded and finely diced
1 tablespoon chopped gingerroot
1 medium onion, thinly sliced
3 leeks, washed, soaked, finely julienned, blanched and drained
1 carrot, peeled and finely julienned, blanched and drained
1/2 bunch chives, cut into 1 1/2-inch sticks
Zest of one lemon
4 sprigs of chervil
4 tablespoons white wine
Unsalted butter

1
Preheat oven to 350 degrees F. Fold four 15 by 10-inch pieces of parchment paper in half.
2
Cut out a large half heart shape along the crease of each piece of parchment paper.
3
Lightly season the snapper fillets with salt and pepper.
4
Lightly brush each heart-shaped piece of parchment with butter.
5
Place a heaping tablespoon of the diced tomato on the paper and top with snapper fillet.
6
Place a quarter of the amount of the lemon zest, ginger, onion, carrot, and leeks on top of the snapper.
7
Reserve half of the chives for garnish.
8
Place a quarter of the remaining chives and 1 sprig of chervil on top of the vegetables.
9
Sprinkle 1 tablespoon of white wine over the vegetables and fish.
10
Seal the parcel by tightly folding up the edges and twisting the ends.
11
Repeat process for the remaining fillets.
12
Arrange the parcels on a baking sheet.
13
Bake for approximately 8 to 10 minutes.
14
Transfer the parcels to individual serving plates.
15
Garnish with the remaining chives and diced tomatoes.
16
Immediately serve the parcels unopened.
17
Each guest can carefully open their parcel.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 red snapper fillets scaled with skin, about 4 ounces each, Salt and freshly ground black pepper, 1 large tomato, peeled, seeded and finely diced, 1 tablespoon chopped gingerroot, and more.

Yes, Red Snapper Parcels with Julienne of Vegetables and Aromatics falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Snapper Parcels with Julienne of Vegetables and Aromatics

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions