Unami Snapper Papillote

Unami Snapper en Papillote (Asian style snapper in paper)

Ingredients:

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

4 Spring onion 

1/2 large sweet onion, thinly sliced

Fresh ground black pepper

1/2 red bell pepper thinly sliced

1 tsp fish sauce

1 tsp magic mountain sauce 

4 cloves garlic minced

Kosher salt

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

4 6 ounce red snapper fillets (Any firm mild white  fish 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 the onions and bell pepper on top. Top with garlic and spring onions. 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 chopped green onion over the fish. Dose each fillet with a squirt of sriracha and then with 1/2 tsp of fish sauce and magic mountain. 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 deeply and enjoy!

Urban Cowgill 2016