Quick and Tasty Dinner
18-Jan-2006
One of the quickest, easiest, most fool-proof ways of cooking fish is "en papillote" or in (parchment) paper. In this case I happened to use foil as it was on-hand, but either works equally as well as the other.
In general you want a piece of fish (chicken works well, too), some vegetables, flavors or seasoning and some liquid, to help the fish steam. You can make up your own combinations but here’s what I did for last night’s dinner:
Red Snapper (Fish) en Papillote
1 – 4 oz fillet of Red Snapper
3 lemon slices
Butter
Salt and pepper
Sliced mushrooms
Sliced shallot
Small sprig of rosemary
Long sprig of thyme
Splash of white wine
Preheat the oven to 350°F.
Place the lemon slices on the foil to form a little bed. Place the snapper fillet on the lemons. Dab with butter. Season lightly with salt and pepper. Pile the sliced mushrooms, shallots, and herb sprigs on the fillet.
Pull up the side of the foil to form an open cup. Splash the fish with a bit of a dry white wine. Seal the package tightly.
Place in the oven and bake for 10 – 20 minutes. The time will vary depending on the thickness of the fish. This Red Snapper took about 15 minutes.
When it’s cooked you’ll see a little "sauce" will have formed in the packet. Place the fish on a plate, top with the sauce and serve with rice and veggies.
Culinary Fool 
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