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SNAPPER EN PAPILLOTE (Snapper in Paper)

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SNAPPER EN PAPILLOTE (Snapper in Paper)

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Ingredients

Adjust Servings:
6oz Snapper Fillet
1 teaspoon unsalted butter
1 teaspoon Olive Oil
1 pinch each Salt and Pepper
2 Fresh Basil Leaves
4 tablespoons Dry White Wine
1 eight inch square Parchment Paper

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Super delicious and healthy way to prepare any fish of your liking. There was nice fresh snapper the day I did this so that is what I used.

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Ingredients

Directions

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This will bring serious admiration when you serve this to your guest. Most will never know how easy it is so you can fib you way and tell them you learned this is France!

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Steps

1
Done
5 min

Prep the fish

Place your fish on the parchment paper and drizzle with a little olive oil. Season with salt and pepper, add the pad of butter and the basil leaves.

2
Done
20

Wrapping it up

Now fold over the other half of the paper to make it like a purse then crimp the end together like in the picture . Once you get to the end leave a little opening and pour the wine inside then seal it up. The wine will steam the fish adding great flavor and moisture. Put on a baking sheet and into a 425 degree oven for approx 15 min.

3
Done
5min

Service!!

To serve always bring it to the table wrapped up and either let the guest cut it open or for the dramatic come by with food grade scissors and snip it open for them. The aroma will blow them away with the steamed wine, basil and the fish which should be sweet. Serve with something healthy like these steamed veg with garlic, thyme and shallot butter.

bennydoro

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