Red Snapper and Sugar Snap Peas en Papillote
Red snapper and fresh sugar snap peas cooked en papillote.
Makes 6 servings
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, cut into 12 very thin slices
- Six 8-ounce red snapper fillets*
- 4 tablespoons finely chopped shallots
- 1 cup sugar snap peas, cut into halves on the diagonal
- 18 baby carrots, trimmed
- 1 lemon, sliced into 6 thin rounds
- 12 sprigs fresh thyme or lemon thyme
- 6 tablespoons dry white wine
*White fish was substituted for snapper on The Victory Garden.
- Position the racks in the top third and center of the oven and preheat to 400°F.
- Cut six 9- x 12-inch pieces of baking parchment paper.
- Mix the salt and pepper together.
- Place a piece of parchment on the work surface with one short end facing you. Fold the paper crosswise in half to make a crease, and unfold.
- Place two pieces of butter on the bottom half of the paper.
- Place a snapper fillet on the butter, and season lightly with the salt and pepper mixture. Sprinkle with 2 teaspoons of the shallots. Top with about 3 tablespoons of the sugar snap peas, 3 baby carrots, 1 lemon slice, and 2 sprigs of thyme. Sprinkle with 1 tablespoon of the wine.
- Fold the paper over to enclose the fish and vegetables, and tightly fold the open sides closed. Repeat with the remaining parchment paper and ingredients.
- Place the packets on 2 large baking sheets. (The packets can be prepared up to 4 hours ahead and refrigerated.)
- Bake, switching the position of the sheets from top to bottom halfway through baking for even cooking, until the paper is well browned, 15 to 20 minutes.
- Transfer each packet to a dinner plate and serve, allowing each guest to cut open the packet at the table.
Chef Ellen Ecker Ogden notes: Cook your food in a parchment paper wrap, and you are entitled to use the fancy French term en papillote, which means "in an envelope." This method allows the ingredients to cook in their own juices, exchanging flavors in the process. When the diners open their packets at the table, the room will be filled with the fragrant aroma. In this light but utterly delicious recipe, snapper is melded with sugar snap peas and baby carrots — vary it with vegetables of the season and available fish fillets.
This segment appears in show #2906.
Recipe reprinted from From the Cook's Garden, William Morrow 2003
© 2003 Ellen Ecker Ogden
Used with permission