Snapper In Parchment Packets

This is a fancy fish dish, served up in a beautiful presentation!  Your family or guests will love getting this fish wrapped in a parchment packet on their dinner plate.  Cook the fish from the frozen state, and it comes out tender and moist.  Being wrapped up in the parchment paper keeps the steam in, cooking the vegetable and the fish perfectly.  This recipe uses a sweet soy, Asian sauce with ginger, garlic and honey.  As the packet confines all the flavors, the fish and vegetables are layered with the delightful Asian flavor.

Ingredients

2 frozen snapper filets

Half a head of Chinese or Napa cabbage

2 large carrots, cut like match sticks

One bunch thinly sliced scallions

Half of one red pepper

2 tablespoons Gluten Free soy sauce

2 tablespoons freshly blenderized mandarin orange juice

2 tablespoon avocado oil

1 tablespoon minced garlic

2 teaspoons minced ginger

2 tablespoon of honey

Instructions

1. Preheat oven at 400*

2. Cut Napa cabbage in half and remove the root end.  Cut crosswise to make tiny ribbons of shredded cabbage like confetti.

3. Peel and cut carrots in to matchstick-looking pieces.

4. Slice the bunch of scallions into thin pieces from the white through the green.

5. Thinly slice the red pepper.

6. Mix the soy sauce, orange juice, avocado oil, garlic, ginger, and honey.

7. Add half the bunch of scallions to the sauce.

8. Remove snapper from plastic packaging and rinse.

Putting it all together

1. Roll out a two large piece parchment paper, about 12 X 15 inches on to a cookie sheet pan.  Fold them in half and make a crease down the middle.

2. Layer the cabbage, carrots, scallions and red pepper on one side of the crease.  You will be folding over the rest of the paper like a greeting card, after topping with the fish.  

3. Place the frozen snapper on the bed of cabbage and carrots.

4. Drizzle with the soy sauce mixture, topping with the scallions.

5. Fold over the parchment paper like closing a card or book.  Start closing the parchment packet by folding the edges of the card back on itself.  Do this on all three open ends.

6. To prevent the steam from escaping, be sure not to pierce the parchment.

7. Place the cookie sheet with the packets into the preheated oven for approximately 20-25 minutes if frozen, or 15 minutes if thawed  

8. Cooking time will depend on the thickness of the fish steak; check instructions on fish packaging.

9. To serve, place the whole packet on the dinner plate. What a grand entrée! 

NOTE: Do not use wax paper, brown paper, or aluminum foil for this dish.  Parchment paper is easy to find, right next to the foil or plastic wrap in most grocery stores.