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Red Snapper Fillets In Packages With Tomatoes, Olives & Capers

Red Snapper Fillets in Packages With Tomatoes, Olives & Cap recipe image
This elegant yet simple dish features tender red snapper fillets steamed in foil or parchment packets alongside juicy vine-ripened tomatoes, briny black olives, and tangy capers. The combination of fresh lemon juice, aromatic shallots, and dried thyme creates a vibrant, zesty sauce that infuses the fish with bright Mediterranean flavors. The enclosed cooking method ensures the snapper remains moist and delicate while absorbing the essence of the aromatics. It is a perfect weeknight dinner that feels special enough for guests, offering a healthy, low-effort meal that delivers maximum flavor with minimal cleanup.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1407.2
Dietary: Gluten-free
Description
This elegant yet simple dish features tender red snapper fillets steamed in foil or parchment packets alongside juicy vine-ripened tomatoes, briny black olives, and tangy capers. The combination of fresh lemon juice, aromatic shallots, and dried thyme creates a vibrant, zesty sauce that infuses the fish with bright Mediterranean flavors. The enclosed cooking method ensures the snapper remains moist and delicate while absorbing the essence of the aromatics. It is a perfect weeknight dinner that feels special enough for guests, offering a healthy, low-effort meal that delivers maximum flavor with minimal cleanup.
Ingredients
  • 3 large Vine-ripened tomatoes
  • 1/4 cups Finely chopped shallots
  • 6 red Snapper fillets
  • About 6 ounces each
  • Skinned and cut in half crosswise
  • 1/2 cups Imported black olives -- pitted and chopped
  • 2 tablespoons Drained capers
  • Salt & freshly ground black pepper -- to taste
  • 1 teaspoons chopped fresh thyme
  • Or 6 pinches of dried thyme leaves
  • 1/4 cups Fresh lemon juice
  • 1 tablespoons Olive oil
  • Preferably extra-virgin
Directions
  1. 1
    Preheat the oven to 450&# 194;°F (230ðC).
  2. 2
    Cut twelve 12-inch squares of aluminum foil or parchment paper.
  3. 3
    Place a square on the work surface with one corner pointing toward you.
  4. 4
    Below the imaginary midline, place two slices of tomato and a small amount of chopped shallots.
  5. 5
    Top with one piece of red snapper fillet.
  6. 6
    Add a portion of the chopped black olives and capers on top of the fish.
  7. 7
    Season with salt, freshly ground black pepper, and a pinch of thyme.
  8. 8
    Sprinkle with 1 teaspoon of lemon juice and a few drops of olive oil.
  9. 9
    Fold the top triangle of the foil/paper down over the fish.
  10. 10
    Seal the packages by firmly folding over the edges three times to create an airtight pouch.
  11. 11
    Place the sealed packages in a large baking dish.
  12. 12
    Repeat the process with the remaining squares and ingredients to make six packages.
  13. 13
    Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
  14. 14
    Carefully open one package to check if the fish is opaque in the center.
  15. 15
    If the fish is not fully cooked, reseal the package and bake for an additional 5 minutes.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1407.2kcal
% Daily Value *
Total Fat 9.7g15%
Saturated Fat 1.4g7%
Cholesterol 0.0mg0%
Sodium 18.3mg1%
Total Carbohydrate 343.6g115%
Dietary Fiber 17.0g68%
Sugars 306.9g
Protein 8.8g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to prevent the fish from becoming rubbery.

Substitutions: You can substitute the red snapper with other white fish fillets such as cod, tilapia, or halibut. If using fresh thyme is not available, dried thyme works well but use half the amount as it is more concentrated.

Tips: Ensure the packages are tightly sealed to trap the steam, which cooks the fish gently. Be careful when opening the hot packages to avoid steam burns; open them away from your face.

Variations: Add a handful of spinach or arugula to the packages before sealing for an extra boost of greens. You can also add a slice of lemon on top of the fish for additional citrus flavor.

Keywords: red snapper, foil packets, tomatoes, olives, capers, lemon juice, thyme, shallots, mediterranean, seafood, oven baked, healthy dinner, easy recipe, fish parcels, weeknight meal
Read it online: https://www.chefs-mate.com/recipe/red-snapper-fillets-in-packages-with-tomatoes-olives-cap/