Red snapper en papillote with fennel and orange

And today I am giving you a simple and light recipe to enjoy your fish. I love cooking the fish whole in the oven for 2 reasons: the fish is tasty because is cooked on the bone and the cooking is super easy and rather fool proof. I am not a fish gal and anything that makes fish tastier and easy to cook is right up my alley!


I find that when you cook the fish whole with the en papillote method you can hardly go wrong. I mean you would have to purposely ruin your dish to make it bad. I just throw in whatever ingredients I have laying around in the wrap and cook until the fish is ready. If when I open the wrap the fish is undercooked I wrap it again and put it back in the oven, if it is overcooked, well since it is steamed and on the bone it is usually still decent and not inedibly dry.


This fennel and orange combo is a new experiment, but I have to say it turned out great! Give it a try next time you cook fish!

Red snapper en papillote with fennel and orange

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: 2 Servings

Red snapper en papillote with fennel and orange

Ingredients

  • 1 whole red snapper
  • 1 fennel
  • 1 orange
  • 10-15 black olives
  • salt
  • pepper
  • chopped toasted nuts
  • parchment paper

Directions

  1. Start the oven at 380F. While it warms up, clean and slice the fennel and the orange thinly. Season the fish with salt and pepper. Pit the olives.
  2. Cover a oven dish with a parchment paper sheet and place half the fennel slices on the parchment paper. Arrange 3 or 4 orange slices over it and put the fish on top of the orange. Arrange the rest of the orange and the fennel over the fish.
  3. Decorate with the olives and some of the fennel barbs. Cover everything with a second parchment paper sheet and seal the fish in the parchment paper by rolling the 2 sheet of parchment paper together along the edges.
  4. Put in the oven and cook for 30-45 minutes depending on the size of the fish.

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10 Responses to Red snapper en papillote with fennel and orange

  1. Anonymous says:

    I have cooked it. Very good!

  2. Biren @ Roti n Rice says:

    Fennel is a relatively new discovery for me, a few years maybe but I love it. Will have to try your fennel orange combo. Sounds delicious!

  3. Angie's Recipes says:

    Just did some fennel stir-fry. The combination sounds really flavourful and healthy.

  4. Sar@ says:

    Ottima ricetta, mi piace molto l'abbinamento, brava!!! A presto

  5. Ruth says:

    I really love fennel, so this is right up my street. Thanks for sharing – it's one for the supper file!

  6. Nuts about food says:

    Fennel and orange is a classic, delicious combination. I use it often in salads but have never used it with fish. Thanks for the suggestion.

  7. Nami | Just One Cookbook says:

    I love fennel (my discovery this year) and you cooked with orange? YUM! I love fish and I should give this a try. This sounds very light and I love you use citrus flavor for the fish!

  8. Sandra says:

    This sounds absolutely divine! Love how you prepared it!

  9. Frank says:

    This looks fabulous! I love fennel and orange in a salad but it had never occured to me to try cooking them with fish—I'll have to try it!

  10. Assunta says:

    Splendido, in questa casa si consuma molto pesce, la tua gustosa e stuzzicante ricetta mi piace tantissimo, la proverò!

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