Red Snapper with Saffron and Orange En Papillote

Yield > 4
Keys : Fish Spices Citrus French France European Mediterranean
Ingredients :
1/4 cup extra virgin olive oil
4 x 5 oz red snapper, fillets,
skin on
coarse salt, and freshly
cracked black pepper
2 clv garlic, thinly sliced
2 x shallot, thickly sliced
grated zest and juice of of
one orange
several threads saffron
1 x leek, white part only,
julienned
1 x carrot, julienned
small handful capers
4 sprg fresh thyme
4 sprg fresh tarragon
splash dry vermouth
Method :
• Preheat oven to 350 degrees F.
Cut four 11-inch (25 cm) squares of parchment paper.
• Fold each sheet of parchment in half diagonally.
• Open and drizzle each with
a little of the oil.
• Place a snapper fillet on each sheet of parchment, next to
the fold.
• Season
with salt and pepper
Top each fillet evenly with garlic, shallots, orange zest, saffron,
leek, carrot, capers, thyme and tarragon.
• Drizzle with remaining olive oil, a splash of orange juice
and vermouth.
• Seal the parcels by first folding over the empty half of
parchment paper.
• Starting at one end, twist the edges of the paper to form
a tight seal, working along the edge until you have a halfmoon
shape.
• Lay the parcels on a baking sheet.
• Bake for 20 minutes, or until parcels puff.
• Cut each package open using scissors and carefully pour
the contents onto serving plates.
• Or, to really wow your guests, serve this the traditional
way by cutting open the packages on individual plates at the
table.
• This method of wrapping food in little parchment bundles
keeps in moisture and flavour. The paper puffs up in a big ball,
trapping in the steam and gently cooking the package. Just cut
each packet open after cooking and serve the fish right in the
paper for a beautiful presentation. There is much room for
playing here, as orange roughy, halibut or salmon can be
prepared this way with Asian, Mediterranean or French
flavours. I've also cooked chicken and even just vegetables
this way. But make sure not to overpower the main player with
too much competition.
• Yield is 4 servings.