Fresh Snapper En Papillote

  • 1 pound (about 4 - 4oz.) fresh fish fillets such as red snapper, hake, flounder or sole
  • 4 tablespoons Bella Nonnas Ultra Premium EVOO
  • 1/4 cup white wine
  • 2 spring onions, thinly sliced
  • 4 tsp. fresh squeezed lemon juice
  • 1 thin lemon slice for each fillet
  • Sea salt and freshly ground black pepper to taste
Cooking Instructions:
  • Preheat the oven to 350.
  • Arrange each fish fillet in a large square of parchment paper.
  • Season the fish with salt and pepper, to taste.
  • Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of EVOO.
  • Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape.
  • Press as you crimp and fold to seal the packets well, or steam might escape.
  • Arrange the packets on a baking sheet.
  • Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish.
  • To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don't leave the juices behind.


Chef's Tip:  Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

Cooking Time : 12-15 min
Servings : 4