Ingredients:

  • 2 large carrots, julienned (120g)
  • 1 medium fennel bulb, thinly sliced (150g)
  • 1 cup (150g) cherry tomatoes, halved
  • 2 tbsp (30ml) extra-virgin olive oil
  • 2 cloves garlic, minced (6g)
  • 1/2 tsp (1g) dried oregano
  • 1/4 tsp (0.5g) red pepper flakes
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 4 (6 oz / 170g) red snapper fillets, skin-on
  • 1 lemon, thinly sliced into rounds
  • 4 sprigs fresh thyme
  • 1/4 cup (60ml) dry white wine
  • 2 tbsp (30ml) melted unsalted butter
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, combine julienned carrots, sliced fennel, cherry tomatoes, minced garlic, olive oil, oregano, red pepper flakes, salt, and pepper; mix until vegetables are evenly glazed.
  2. Pat the red snapper fillets completely dry with paper towels and season both sides generously with salt and cracked black pepper.
  3. Cut four large hearts out of heavy-duty parchment paper.
  4. Create a vegetable bed by placing a portion of the seasoned vegetable mixture in the center of each parchment heart.
  5. Place one red snapper fillet on top of the vegetable bed.
  6. Top the fish with lemon slices, a sprig of thyme, a drizzle of white wine, and a drizzle of melted butter.
  7. Fold the parchment paper over the fish and crimp the edges tightly to create a pressurized steam chamber.
  8. Place pouches on a baking sheet and bake for 20 minutes until the fish is opaque and flakes easily.