I’m so glad many of you enjoyed yesterday’s post about the impact of mercury on your health. As promised, today I’ll be sharing one of the two fish recipes I’ve recently made. This snapper dish is a cinch to put together, has mimimal clean up, making it a perfect midweek meal. The capers provide a nice salty burst, which offsets the flavours of mellow white wine and lemon.
Lemon Caper Snapper En Papillote
Prep Time: 5 mins
Cooking Time: 12 – 16 mins
- 4 Snapper fillets (about 600g)
- 1 tbsp butter or olive oil
- 4 tbsp white wine
- 1 tbsp baby capers
- Zest and juice of one lemon
- 1/2 cup parsley, chopped
- Salt and pepper, to taste
- Preheat oven to 200 degrees Celsius.
- Cut out 4 large pieces of tin foil or parchment paper.
- Place each fillet in the centre of parchment paper.
- Divide butter (or olive oil), capers, white wine, lemon zest and juice evenly among the fillets.
- Season with salt and pepper, and top with parsley.
- Fold parchment tightly in a half moon shape, crimping the edges as you go. You need to create a tight seal to steam the fish. (You can also place each parchment inside tin foil and crimp the foil; it is sometimes easier to manage).
- Cook in pre-heated oven for 12 – 16 minutes, or until fish flakes easily. Serve with extra lemon, steamed new potatoes and green beans for a complete meal.