Red Snapper en Papillote

Red Snapper from Chef Tim Recher at Bay Colony Golf Club

Serves 4

This is a recipe from a cooking class at Bay Colony Golf Club in Naples Florida.
You can also use grouper or salmon and vary the seasonings. For example, with salmon, you could use ginger, green onion, garlic and soy sauce. Just follow the same instructions. See notes below.

Ingredients:

4 red snapper filets, approximately 5-6 oz each
1 TBS olive oil
2 tsp lemon zest, plus juice of one lemon
1 heirloom tomato, sliced
1 zucchini, sliced 1/4" thick
16 pitted Kalamata olives, cut in half
1 TBS capers
4 TBS white wine
salt & pepper
4 sprigs of fresh dill, chopped
2 TBS chopped Italian parsley
4 sheets of parchment paper
4 TBS micro greens, or parsley to garnish

Directions:

Preheat the oven to 400F.

1. Fold one sheet of parchment paper and using a pen, trace 1/2 heart.  Then cut it into a heart shape and open. So you have a heart shape.  Brush the paper with the olive oil .

2. Layer the zucchini slices, tomato, fish, olives, capers, dill, parsley, lemon juice & zest.
3. Season with salt & pepper.
4. Fold & crimp the edges of the parchment paper, leaving a small opening at one end.
5. Pour a tablespoon of wine in each packet, and then seal.
6. Put the packets on a baking sheet and bake for approximately 8-10 minutes.

Place the packets on the plate, and cut the parchment paper open. Garnish with fresh micro greens or parsley sprigs.
Serve with a tossed side salad, quinoa or rice.

Variations:

Chinese Style:  Follow directions, and use sliced ginger root, green onion, fresh garlic slices and drizzle with soy sauce.

Mexican: use black beans, salsa, fresh corn, cilantro, cumin, green onion and chili powder.

Spanish: use roasted red peppers, smoked red paprika, olives, shallots, saffron.

Link to explain 'en papillote":

https://en.wikipedia.org/wiki/En_papillote