Dirty Snapper in Parchment


If a martini can be dirty & delicious with the addition of olives, why can’t fish? No need to shake or stir – let the steam inside the parchment pouch do the work of infusing the olive flavors into the fish.

Snapper in parchment is a dinner host’s best friend. The fish can be completely prepped & refrigerated up to a day in advance. 20 minutes before you plan to serve dinner, pop them in the preheated oven.

Fresh is key for this recipe! I recommend using only fresh fish fillets for this dish. The recipe is inspired by Ina Garten.


Serves 4

  • 4 8oz Snapper Fillets, bones & skin removed
  • 40 Pitted Olives, Kalamata & Green
  • Olive Oil
  • Lemon Juice, 1 large lemon
  • Fresh Thyme Sprigs
  • M Salt or Salt & Pepper
  • 1 Egg White

*Parchment paper is needed for this recipe

Before prepping the fish, prepare the parchment paper. You will want a parchment square for each guest. Each square should be about 4x the size of each fish fillet. Fold the square in half, and cut it into a large, fat heart-shape. Once prepped, set aside until the fish is ready to be prepped.

*How to fold fish in parchment paper*

Preheat the oven to 400 degrees. Unfold the heart-shaped parchment paper. Using a kitchen brush, brush the edges of the parchment paper with the egg whites - this will help seal the paper edges. Place a fish fillet on each parchment, close to the inside fold. Drizzle olive oil on the fish, and then a good squeeze of lemon juice. Season with M Salt or salt & pepper. Place a mix of ten olives on the fish and a sprig of fresh thyme.

Now time to seal the little fishies up. Fold the other half of the parchment paper over the fish. Starting at the tip of the heart, begin folding in the edges on an angle, about an inch at a time. Continue all around so that it’s sealed. You’re trying to get an airtight seal, but it’s ok if some steam comes out.

Place the wrapped fish on a baking pan just in case any of the marinade leaks out during the baking process. All of this can be done up to this point and refrigerated up to a day in advance.

Bake for 15-20 minutes (depending on the thickness of your fillets), or until the fish is cooked through. It is ok if the parchment paper starts to brown.

Serve immediately, placing the sealed pouches on each plate. Be sure to warn guests to be very careful when opening the parchment paper packets as the steam can burn you.


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