Snapper en Papillote


  • 1 large sheet parchment paper
  • 1/4 cup leeks, white part cut into julienne strips and green leaves reserved
  • 2 1-pound snapper fillets, skinned
  • 1/4 cup thinly julienned red peppers
  • 6 lemons, thinly sliced
  • 2 tablespoons capers
  • 6 sprigs thyme
  • 2 tablespoons white wine
  • 4 stalks rosemary
  • Olive oil
  • Salt and pepper


  1. Preheat oven to 400º F.
  2. Have 1 sheet of parchment paper ready (the size of the paper can depend on the fillet size).
  3. Place 2 leek leaves next to teach other in the center of the parchment paper, making a bed for the snapper.
  4. Season each snapper fillet on both sides with salt and pepper and then lay the snapper on the leek greens.
  5. Top the fish with the julienned leeks, red peppers, lemon, capers, and thyme.
  6. Pour the wine over the fish.
  7. To wrap the fish, fold the 2 long ends together and roll the top closed.
  8. With a long stalk of rosemary, secure the folds by wrapping them on both ends and tying.
  9. Use a brush to coat the top of the parchment paper with a thin layer of olive oil. This will help the paper brown during the cooking process.
  10. Place the 2 packages on a sheet pan and bake the fish for 15 minutes. Remove from oven and tear open the package from the center. Leave the fish in the papillote and serve, or remove from the paper and serve, using the lemon slices as a garnish.