1 × 200g snapper fillet
1 bunch sugar snap peas
50g cherry tomatoes
1 tbsp capers
1 tbsp Marion’s Kitchen Crispy Chilli Oil
A pinch of salt, to taste
If you are after a light, flavour-packed dinner that feels a little bit fancy but is ridiculously easy, this Fish En Papillote is your answer. Baking the snapper in parchment paper locks in moisture, so you get perfectly tender, flaky fish every single time.
The cherry tomatoes burst into a sweet, jammy sauce, the capers add little pops of briny goodness, and a spoonful of Marion’s Kitchen Crispy Chilli Oil brings gentle heat and serious flavour. It is fresh, vibrant and ready in just 15 minutes, making it perfect for busy weeknights or an effortless entertaining dish.
PREP TIME
5 minutes
COOK TIME
15 minutes
SERVES
1
Ingredients
Steps
Preheat your oven to 180°C.
Tear off a large sheet of baking paper and place it on a baking tray. Lay the snapper fillet in the centre of the paper.
Scatter the sugar snap peas and cherry tomatoes around the fish. Sprinkle over the capers and salt.
Spoon the Marion’s Kitchen Crispy Chilli Oil evenly over the snapper and vegetables.
Fold the baking paper over the fish and crimp the edges tightly to seal, creating a parcel. This helps trap the steam inside so the fish cooks gently.
Bake for 15 minutes or until the fish is opaque and flakes easily with a fork.
Carefully open the parcel, watching out for hot steam. Serve immediately, spooning over the cooking juices for extra flavour.
