Still thinking what fish should be contained and how it should be prepared for your holiday? Look no farther than this easily baked red snapper.
Red snapper baked in parchment paper and also experienced with cherry tomato, shaved fennel and other fresh ingredients is guaranteed to be a solid a favorite on your holiday. This Gorgeous Fish of the Day recipe is created by Chef and partner of TAO Group Ralph Scamardella through his restaurant Avra Madison Estiatorio.
An elegant, healthy dish that seems amazing when exhibited a table, Chef Ralph Scamardella recreates this red snapper dish with the usage of parchment paper. Fully embracing the wellness benefits of parchment paper since the fish and veggies are able to cook in their own juices eliminating the need for frying with other seasonings and bread crumbs. You’ll be so proud once you find the finished result.
P.S Do not forget to observe the steam puff from the parchment paper before serving.
Fish of the Day
Red snapper baked in parchment paper and also experienced with cherry tomato, chopped coriander along with other new ingredients is guaranteed to be a solid a favorite on your holiday menu. This Gorgeous Fish of the Day recipe is created by Chef and associate of TAO Group Ralph Scamardella through his restaurant Avra Madison Estiatorio.
Recipe Type: Seafood
- 1/4 cup of cherry berry
- 1/4 cup shaved fennel
- 1/4 cup parsley leaves
- 1 tbsp Lemon Juice
- 1 tbsp Evoo
- 1/4 teaspoon Kosher Salt
- ⅛ Teaspoon Black Pepper
- ⅛ Teaspoon Greek Oregano
- 1 Egg White
- 2 ounces. Red Snapper
- 1 16×24 piece of Parchment Paper
- 12′ Butchers Twine
- Cut that the 16×24 piece of Parchment paper in half. Season fish with salt and pepper. Lay one filet fish down on the middle of 1 part of parchment paper and then combine parsley, cherry tomato, fennel, lemon juice and olive oil into a bowl and throw. Length wise, seal the borders up and fold the edges to fasten the parchment paper. Then twist the conclusion suggestions to secure tightly. Cut butchers twine into four piece. Place packets on baking sheet. Bake at 450 degrees for 12-minutes. Parchment paper should rise and puff up. Put on plate and then cut open the parchment paper at the very top to serve.