Snapper Baked In Parchment With Spring Vegetables

Name: Snapper Baked In Parchment With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh asparagus; 8 sweet mini peppers; 1 small sweet onion, thinly sliced; 4 pickled okra pods, halved lengthwise; 8 ounces small Yukon gold potatoes, sliced; 1 tablespoon chopped fresh flat-leaf parsley; 1/2 teaspoon chopped fresh dill; 2 tablespoons plus 1 1/2 tsp. olive oil; 1 1/2 teaspoons kosher salt; 1/2 teaspoon ground black pepper; 4 (17-inch) parchment paper or aluminum foil squares; 4 (6- to 8-oz.) fresh snapper fillets, skin on; 1 lemon, quartered; 4 tablespoons butter

Servings: persons

1/2 pound fresh asparagus
8 sweet mini peppers
1 small sweet onion, thinly sliced
4 pickled okra pods, halved lengthwise
8 ounces small Yukon gold potatoes, sliced
1 tablespoon chopped fresh flat-leaf parsley
1/2 teaspoon chopped fresh dill
2 tablespoons plus 1 1/2 tsp. olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 (17-inch) parchment paper or aluminum foil squares
4 (6- to 8-oz.) fresh snapper fillets, skin on
1 lemon, quartered
4 tablespoons butter

1
Preheat oven to 400u00b0. Snap off tough ends of asparagus, and discard. Toss together asparagus, next 6 ingredients, 1 Tbsp. olive oil, and 1/2 tsp. each salt and black pepper. Divide mixture among parchment paper squares; top each with 1 snapper fillet, skin side up. Sprinkle with remaining salt, and drizzle with remaining oil. Squeeze juice from lemon over fillets; and top each with 1 Tbsp. butter. Bring parchment paper sides up over mixture; fold top, and twist ends to seal. Place packets on a baking sheet.
2
Bake at 400u00b0 for 15 to 20 minutes or until a thermometer registers 140u00b0 to 145u00b0 when inserted through paper into fish. Place packets on plates, and cut open. Serve immediately.
3
PARCHMENT IS BEST FOR: Fish fillets that are about 1 inch thick, such as snapper, flounder, sole, striped bass, and salmon.
4
EXPERT ADVICE: Packets must be tightly sealed so they don't come undone while baking. Make small, snug, overlapping folds to seal each bundle, and then twist the tail ends tightly closed.

1182

kcal

Calories

119

Fat

Carbs

Protein

Fat 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 14 ingredients. The key ingredients include: 1/2 pound fresh asparagus, 8 sweet mini peppers, 1 small sweet onion, thinly sliced, 4 pickled okra pods, halved lengthwise, and more.

Yes, Snapper Baked In Parchment With Spring Vegetables 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!