Red Snapper en Papillote

Name: Red Snapper en Papillote
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and pepper; flat-leaved parsley, to garnish; 4 bay leaves, halved; 85 g/ 3 oz unsalted butter; 4 small leeks, thinly sliced; 4 red snapper, each weighing 200–225 g/7–8 oz

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

An ideal fish for roasting or baking, red snapper has long been popular in the USA, the West Indies and South America and is now widely available.

Ingredients

4 red snapper, each weighing 200–225 g/7–8 oz
4 small leeks

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas 6. Cut out 4 foil circles large enough to fold in half and wrap each fish loosely inside one, crimping the edges to seal them well.

Sweat the leeks in the butter for a few minutes until soft. This eliminates some of the water from the vegetab