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 Post subject: Snapper En Papillote
PostPosted: 10 Jun 2011, 17:10 
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Vic Records Officer
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Joined: 13 Jul 2009, 19:06
Posts: 980
just seen this recipe on channel 10 on everyday gourmet, and thort it looked good!

Ingredients


1 snapper, scaled, insides removed

Dill
Thyme
Garlic
Sea salt
Pepper
Good olive oil
Bayleaf
Parchment paper
Butchers string

Method

For the snapper:

Clean fish, making sure all insides are removed, no scales remaining and place on a large piece of silicon or parchment paper. Make a couple of small incisions along the fish. Season well with salt and pepper. Place fennel tops, herbs, sliced lemon into the cavity of the fish and drizzle with olive oil.

Wrap the paper around until the fish is completely covered, and tie at each end with string to form a nice tight parcel. Bake in the oven @ 180C for approx 15-20mins, remove from the oven and rest for 5-10mins

http://www.everydaygourmet.tv/recipes/90

with this recipe i noticed they filleted the fish but instead of taking the fillets off they left them attached and used scissors to cut the back bone out, which seems like a fair idea!


Last edited by Watto on 10 Jun 2011, 17:53, edited 1 time in total.

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 Post subject: Re: Snapper En Papillote
PostPosted: 10 Jun 2011, 17:44 
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Fanatical Senior Member

Joined: 03 Nov 2005, 02:36
Posts: 1248
Is a 250 gm snapper legal? I hope not.

_________________
WARNING: CONTAINS CARROT


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 Post subject: Re: Snapper En Papillote
PostPosted: 10 Jun 2011, 17:52 
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Vic Records Officer
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Joined: 13 Jul 2009, 19:06
Posts: 980
looked like a legal size, think i may remove that part


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