Skip to main content
Epicurious
Gourmet

Red Snapper Papillotes with Lemon and Thyme

3.6

(13)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

2 sheets 12-inch-wide heavy-duty foil (each about 15 inches long)
two 6-ounce red snapper fillets, pin bones removed
2 tablespoons extra-virgin olive oil
freshly ground black pepper
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme leaves
6 very thin lemon slices (about 1/16 inch thick)
Accompaniment if desired: Vegetable Couscous with Black Olives

Preparation

  1. Step 1

    Preheat oven to 500°F. and heat a baking sheet in lower third of oven 5 minutes.

    Step 2

    Fold each sheet of foil in half crosswise to crease, and then unfold.

    Step 3

    On a plate coat red snapper fillets with oil and sprinkle with pepper and salt to taste. On each sheet of foil put 1 fillet to one side of crease and sprinkle with 2 teaspoon lemon juice, 1/4 teaspoon thyme, and half of any oil remaining on plate. Top each fillet with 3 lemon slices.

    Step 4

    Working with 1 foil package (papillote) at a time, fold left half of foil over fillet. Starting at 1 corner of crease, fold edge of foil over in triangles, following a semicircular oath around fillet (each fold should overlap previous one), smoothing out folds as you go and tucking last ford under, until papillote is completely sealed. Put papillotes on hot baking sheet and bake in middle of oven 5 minutes.

  2. Step 5

    Serve papillotes with couscous.

TagsFrenchEuropeanSnapperFishSeafoodLemonCitrusFruitThymeHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeEasyOven BakeGourmet
Read More
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.