Red Snapper Papillotes With Lemon And Thyme Recipes

Steps:

• On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.
• Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F.
• Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs.
• Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes.
• Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece.

Steps:

• Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.;

Steps:

• Combine plum tomatoes, shallot, and chopped thyme in small bowl. Season to taste with salt and pepper. Cut 1 sheet of aluminum foil about 18 inches long. Place on work surface. Drizzle 1 tablespoon olive oil in center of aluminum foil. Place red snapper fillets side by side in center of aluminum foil. Top with tomato mixture. Sprinkle with olives. Drizzle fish with remaining 1 tablespoon olive oil. Fold foil over, enclosing contents completely and crimping edges tightly to seal. (Can be prepared up to 6 hours ahead; refrigerate.)
• Preheat oven to 450°F. Place large baking sheet in oven and heat 10 minutes. Place foil packet on heated baking sheet. Bake until fish is opaque in center, about 15 minutes. Remove from oven; let stand 5 minutes. Open foil packet over bowl to catch juices. Serve fish with juices over white rice.

Steps:

• Preheat oven to 400 degrees
• Wipe the fillets dry and sprinkle with vinegar and oil. Set aside.
• Make the yellow pepper sauce. Combine garlic, shallots, yellow peppers, fish stock and wine in a saucepan, simmer 10 to 15 minutes, or until the peppers are soft. Puree in food processor, season, set aside.
• Butter a shallow baking pan large enough to hold the fillets comfortably in overlapping layers. Sprinkle with the scallions, shallots, one tablespoon thyme and red pepper flakes. Place the fish on top, add the stock, wine, salt and pepper. Bake 10 to 15 minutes, or until fish is cooked.
• Remove snapper fillets from baking pan and place on a heated serving dish. Add cooking juices to the yellow pepper sauce and reduce until thickened. Correct seasoning and pour into a heated sauceboat.
• Sprinkle the fish fillets with the remaining thyme and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Place red snapper filets on the prepared baking sheet, skin side down.
• Melt butter in a small saucepan over medium-low heat and saute garlic in the melted butter until softened, about 3 minutes. Squeeze lemon juice on top, straining out the seeds.
• Brush the snapper liberally with garlic butter mixture, coating both pieces and season with salt and pepper of desired.
• Bake in the preheated oven until fish is opaque and firm to the touch, about 20 minutes. Serve immediately.

Steps:

• Roll the fish lightly in flour mixed with salt and pepper.
• Heat oil in skillet; cook fish until brown on both sides (3 minutes per side).
• Remove fish to platter and keep warm.
• To skillet add butter and lemon; allow to simmer 1 minute.
• Pour over the fish.
• Sprinkle with parsley.