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Red Snapper En Papillote

Chef's Note:

A lot of us are concerned with our health these days, and understandably so. The Caribbean teems with delightful red snapper, which is a lean, easy to cook protein. I love to prepare my fish “en papillote” as it is essentially one full meal ensconced in baking parchment paper that I simply put together, wrap tightly to retain moisture and bake while it simultaneously steams and roasts in the oven. This recipe is flexible enough to adapt for one person, use it as a guide and use any vegetables you have at hand. You could also do this method with foil if you do not have baking parchment paper.

  • Serves: 4


4 red snapper fillets, 1 inch thick
Sea salt and freshly cracked pepper to taste
12 okra, thinly sliced
12 thin pumpkin slices, divided
12 grape tomatoes, divided
Capers, divided
2 medium onions, sliced
1 sprig dill per parchment
1 tsp white wine per parchment
1 thin slice of lemon per parchment
Freshly squeezed lemon juice (or substitute with lime)
1 tsp unsalted butter per parchment
1 tsp olive oil per parchment


1. Preheat oven to 400F.
2. Generously season each snapper fillet with salt and pepper and set aside.
3. Prepare 6 squares of baking parchment paper.
4. In the center of each square of paper, evenly divide pumpkin, then add onions and tomatoes and season with salt and pepper.
5. Next place a fillet on top of each pile of vegetables and add the wine, butter and olive oil, scatter over some capers and dill and squeeze some lemon juice.
6. Fold each square to cover the fish and vegetables and make sure each packet is tightly sealed to prevent opening during cooking and for the sauce each packet creates from leaking out.
7. Add packets to a baking tray and bake for 30-35 minutes (if your cut of fish is thinner you are looking at 20-25 minutes, but mine were rather thick so gauge accordingly).
8. Remove from oven and carefully unwrap as the steam will be intense.
9. Dig in and enjoy!