Follow these steps for perfect results
Parchment Paper
sheets
Red Snapper Fillets
Basil Pesto
Grape Tomatoes
halved
Yellow Bell Pepper
cut into rings
Preheat oven to 400°F.
Tear off four 15-inch sheets of parchment paper.
Fold each sheet in half and unfold.
Place 1 snapper fillet on one-half of each sheet near the crease.
Spread 1 teaspoon of basil pesto onto each snapper fillet.
Top each fillet with bell pepper rings and halved grape tomatoes.
Fold over the other half of the sheet to enclose ingredients.
Starting at the top corner, make small overlapping folds down the entire length of the packet to seal the edges together.
Twist the last fold several times to make a tight seal.
Repeat to make 4 packets.
Place parchment packets on a large cookie sheet.
Bake for 15 to 17 minutes.
Place parchment packets on dinner plates.
Carefully cut an "X" in the top of each packet to allow steam to escape.
Serve immediately.
Expert advice for the best results
Add a squeeze of lemon juice before baking for extra flavor.
Use other vegetables like zucchini or asparagus.
Ensure the parchment paper is sealed tightly to trap steam.
Everything you need to know before you start
5 minutes
Pesto and vegetables can be prepped ahead of time.
Place the unopened parchment packet on the plate and let the diner open it themselves.
Serve with a side of quinoa or rice.
Serve with a green salad.
Crisp and refreshing to complement the fish
Discover the story behind this recipe
En Papillote is a classic French cooking technique.
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