Fish En Papillote

By RecipeTin Eats · 30 min

Ingredients

Instructions

1. Preheat the oven to 190°C / 375°F (170°C fan-forced).
2. Heat 2 tablespoons of the olive oil in a non-stick skillet over medium-high heat. Add the potatoes and cook for 4 minutes, stirring often, until lightly coloured but not too browned.
3. Add the zucchini, capsicum, red onion, garlic and half of the salt and pepper. Toss together for about 1 minute, then set aside.
4. Lay two foil sheets (50cm / 20" x 30cm / 12") and place a baking paper sheet (40cm / 16" x 30cm / 12") on top of each. Divide the vegetables between them, piling them in the middle.
5. Pat the snapper fillets dry, season both sides with the remaining salt and pepper, and place one on each pile of vegetables.
6. Place 3 dill sprigs on top of each fish. Drizzle with the remaining olive oil and pour 1 tablespoon of white wine over each.
7. Fold the short edges of the foil and paper together and fold over twice to seal. Press along the fold. At each end, fold the corners in to form a triangle, then fold that triangle over twice more to lock the seal. Seal the other parcel the same way.
8. Place the parcels on a baking tray and bake for 18 minutes. Rest for 3 minutes before opening. The fish's core should reach at least 55°C / 130°F.

Summarized from RecipeTin Eats's video. Watch it for the details.

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