Low FODMAP Red Snapper En Papillote is an elegant, light and heart friendly plate. The parchment paper steams the fish while trapping the flavors delicately into it. The process also keeps the fish moist and succulent. Red snapper is used here but you can use halibut, sole or striped bass.
You can also get creative and add or substitute the carrots with sliced tomatoes or the basil with thyme or oregano. Serve with Lemon Garlic Oil Dressing in the Sauce & Others section.
Use a true Garlic Infused Olive Oil and not ones that have garlic powder in them.
Red Snapper En Papillote
- Serves: 4
- Category: Entertaining, Main Dishes, Seafood
Ingredients
- 4 (12 inch) square parchment paper or aluminum foil
- 1 tablespoon garlic olive oil
- 1 cup finely julienned carrots
- 1 cup finely julienned red bell peppers
- 1 bunch chives (1/2 cup)
- 1/4 cup mined fresh basil
- 1/4 minched fresh parsley
- 4 (6 ounce) red snapper fillets
- 1/2 cup white wine
- salt and ground pepper, to taste
Instructions
- Preheat the oven to 400 degrees F. Fold the square parchment paper in half and draw half-heart shapes and cut out. Open up and oil lightly. Do this with all four.
- In a bowl, mix together carrots, peppers, scallions, basil and parsley.
- Place the fish on one side of the parchment hearts. Top with 1/4 of the vegetable mixture. Sprinkle each fish with two table spoons of wine and salt and pepper to taste.
- Fold the other half of the paper over the vegetables. Seal the edges by making small, crimping pleats (as you'd do with a pie). Fold the ends of each piece, or wrap with strings if you want to get fancy.
- Place the parchment "purses" on a baking sheet and bake in oven for 15 minutes. Remove and serve with the Lemon Garlic Oil sauce.
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