Fish En Papillote with Crispy Chilli Oil
20 min·Australian
Fish En Papillote with Crispy Chilli Oil
Ingredients
- 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
Instructions
8 steps
- 1
Preheat your oven to 180°C.
- 2
Tear off a large sheet of baking paper and place it on a baking tray.
- 3
Lay the snapper fillet in the centre of the paper.
- 4
Scatter the sugar snap peas and cherry tomatoes around the fish. Sprinkle over the capers and salt.
- 5
Spoon the Marion's Kitchen Crispy Chilli Oil evenly over the snapper and vegetables.
- 6
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.
- 7
Bake for 15 minutes or until the fish is opaque and flakes easily with a fork.
15 min - 8
Carefully open the parcel, watching out for hot steam. Serve immediately, spooning over the cooking juices for extra flavour.
Progress
0 / 8 steps
