Snapper en Papillotte

Snapper en Papillotte

Prep
10
Cooking time
30
Serves
4

Method

  1. Preheat the oven to 180°C fan forced (360°F/Gas 4).
  2. Cut 4 rectangles of baking paper, large enough to make an enclosed parcel for each fish fillet. Arrange half the lemon slices, and half the onion in the centre of each paper. Lay the snapper fillets on top and then top with the remaining lemon slices, onion and the bay leaf. Drizzle each one with a teaspoon of wine and teaspoon of extra virgin olive oil, and season with a tiny pinch of salt and good grind of black pepper.
  3. Bring together the two long sides of the baking paper to enclose each fish fillet, fold the top edge down three or four times and crease well. Twist the ends or fold in towards centre and secure with skewers to create a pouch. Bake for 15–20 minutes then remove from oven and rest 5 minutes before opening. Take care when opening the parcel as you let the steam escape. Discard the bay leaves and garnish with parsley.
  4. As soon as you put the fish in the oven, put the quinoa in a saucepan and cover with water. Drain in a sieve and repeat. This washes away the bitter compounds, called saponins, on the surface. Return to the pan and add 2 cups of fresh water. Bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes or until the water has been absorbed and the quinoa is cooked. Fold the silverbeet through the hot quinoa to wilt.
  5. While the quinoa is cooking, toss the broccolini and beans in the remaining tablespoon of oil. Place the broccolini on a baking tray and season with a pinch of salt and pepper. Bake for 7 minutes, then add the beans and bake for a further 3–4 minutes until the veggies are golden and tender-crisp.
  6. Serve the fish in the opened paper parcels with the roasted green veg and silverbeet quinoa on the side.

Ingredients Chevron Icon

  • 1 red onion, thinly sliced
  • 4 bay leaves (dried or fresh)
  • Freshly ground black pepper
  • 200 g broccolini
  • 180 g green beans, trimmed4 silverbeet (Swiss chard) leaves, washed and chopped
  • Handful flat-leaf (Italian) parsley, leaves torn
  • 1 lemon, thinly sliced
  • 4 x 120 g snapper fillets, skin on
  • 200 g (1 cup) quinoa
  • 2 tablespoons Cobram Estate Classic Extra Virgin Olive Oil
  • 1 tablespoon dry white wine (or good-quality fish or vegetable stock or simply water)
  • Pinch of salt flake