Snapper in Parchment Recipe

Name: Snapper in Parchment
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin oil; 4 garlic cloves, sliced paper-thin; Salt and pepper; 4 (6-ounce) fillets red snapper; 1 large round tomato, chopped; 1 red onion, sliced in thin rounds; 1/4 jalapeno, seeded, minced; 2 tablespoons tequila; 2 limes, juiced; 1/4 cup picked cilantro leaves; 4 (8-inch square) pieces parchment paper; Butcher's twine, for securing

Servings: persons

2 tablespoons extra-virgin oil
4 garlic cloves, sliced paper-thin
Salt and pepper
4 (6-ounce) fillets red snapper
1 large round tomato, chopped
1 red onion, sliced in thin rounds
1/4 jalapeno, seeded, minced
2 tablespoons tequila
2 limes, juiced
1/4 cup picked cilantro leaves
4 (8-inch square) pieces parchment paper
Butcher's twine, for securing

1
Preheat oven to 325 degrees F.
2
Heat 2 tablespoons of olive oil on medium heat in a small saute pan.
3
Add the garlic, shaking the pan constantly.
4
When the garlic begins to turn a golden color, remove instantly from the heat.
5
Pour the garlic and oil into another container to stop the cooking process.
6
Set aside.
7
Place an 8-inch square piece of parchment paper on a flat surface, in a diamond pattern.
8
Salt and pepper the snapper and place in the lower third of the paper.
9
Top the fish with 1/2 tablespoon of garlic and oil, 1/4 each of the tomato, red onion, and jalapeno.
10
Add 1/2 tablespoon of tequila, a spritz of lime juice, and a little cilantro.
11
Season again.
12
Fold the paper over the fish and fold the edges over, forming an envelope.
13
Making sure there are no openings.
14
Repeat with the rest of the ingredients to create 4 packages.
15
Tie the package with butcher's twine, and bake for 15 minutes.

248

kcal

Calories

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 tablespoons extra-virgin oil, 4 garlic cloves, sliced paper-thin, Salt and pepper, 4 (6-ounce) fillets red snapper, and more.

Yes, Snapper in Parchment 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!

Snapper in Parchment

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions