Pompano (or Red Snapper) en Papillote

View My Snapguide on en papillote here.

Pompano (or Red Snapper) en Papillote

Ingredients:

5 T. butter – plus more butter for the parchment at room temperature

2 Spring onion or 1 large sweet onion, finally sliced

Fresh ground white pepper

8 thin lemon slices

2 shallots, thinly sliced

Kosher salt

1/4 cup chopped chives and parsley, and chevil, basil or dill

4 6 ounce pompano fillets (Red Snapper and Flounder are also acceptable)

Preheat oven to 475 degrees

Melt 1 T. of butter in a saute pan over medium heat and add the onion and pepper and saute until softened. Remove from heat and allow to cool.

Cut four 16 by 20 inch sheets of parchment. Rub a bit of butter on each parchment where the fish will lie and place 2 slices of lemon on each one. Top will sliced shallot and sauteed onion. Season with salt and pepper and a pinch of the herbs then top with the fish. Seaon each fillet with salt and pepper, and sprinkle the remaining herbs over the fish. Dot each fillet with 1 T. of butter. Fold up the parchment packet so that the edged are sealed.

Place packages on a baking sheet on the top shelf of the oven for 10 minutes. Transfer to serving plates and open the packages with a knife or scissors. Inhale and enjoy.

Courtesy Frank Stitt’s Southern Table