Skip to main content

Parmesan Snapper in Parchment


Note: For this recipe, we use aluminum foil. Foil can be used the same way as parchment paper, but it doesn’t create the same visual effect.

Long before pots and pans were invented, people wrapped meat in leaves to protect it from the fire. Today we use other wrappers, such as crepe wraps or won tons, to do the same thing.

Steam fills and inflates the packages as they cook. The flavors mingle and the natural juices are held in. Each packet is an individual serving. Because parchment is cooked in the oven, directions for it will say “bake.” But you are really steaming the food.

  • 3 medium snapper fillets
  • ½ cup vegetable oil
  • ½ teaspoon salt
  • ½ teaspoon pressed garlic
  • Vegetable oil for parchment
  • 1 cup freshly grated Parmesan cheese
  • 1 cup toasted fresh bread crumbs

Preheat the oven to 400° F.

In long glass baking dish, combine oil, salt and garlic. Cut fish into 6 portions. Place in mixture and marinate for 10 minutes. Turn and marinate 10 minutes longer.

While fish is marinating, prepare 6 pieces of parchment. Lightly oil each. Place on baking sheet.

Remove fish from marinade. Roll in cheese, then in crumbs. Place each on a piece of parchment. Close parchment. Bake until puffy and lightly browned, about 15 minutes. Place on individual plates.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas