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Yields4 Servings
 1 lb Fresh Fish Fillets Such As Red Snapper, Hake, Flounder or Sole
 2 tbsp VSOP Cobrancosa Extra Virgin Olive Oil From Portugal
 2 tbsp VSOP Eureka Lemon Extra Virgin Olive Oil
 ¼ cup White Wine
 4 tsp Fresh Squeezed Lemon Juice
 1 slice Lemon, slice for each fillet
 2 Spring Onions, thinly sliced
 Fine Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste
1

Special equipment needed: Parchment paper Preheat the oven to 350.

2

Arrange each fish fillet in a large square of parchment paper. Mix the two EVOOs together. 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 the EVOO mixture.

3

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. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

Ingredients

 1 lb Fresh Fish Fillets Such As Red Snapper, Hake, Flounder or Sole
 2 tbsp VSOP Cobrancosa Extra Virgin Olive Oil From Portugal
 2 tbsp VSOP Eureka Lemon Extra Virgin Olive Oil
 ¼ cup White Wine
 4 tsp Fresh Squeezed Lemon Juice
 1 slice Lemon, slice for each fillet
 2 Spring Onions, thinly sliced
 Fine Sea Salt, to taste
  Fresh Cracked Black Pepper, to taste

Directions

1

Special equipment needed: Parchment paper Preheat the oven to 350.

2

Arrange each fish fillet in a large square of parchment paper. Mix the two EVOOs together. 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 the EVOO mixture.

3

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. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.

Fresh Red Snapper En Papillote

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