In this snapper recipe, the snapper is baked in paper with artichokes, mushrooms, white wine and delicious pan juices to create a show-stopping snapper dish that’s quick, easy and fuss-free.
If snapper is not available, use any fresh plate-size fish recommended by your fishmonger.
Ingredients
Method
1.Preheat oven to 220ËšC fan-forced. Heat oil and butter in a large frying pan over high heat. Add mushrooms and garlic and cook, stirring occasionally, until golden (4-6 minutes). Add thyme, artichokes, and stock; bring to the boil. Remove from heat and season to taste.
2.Cut 2 large squares of baking paper double the size of snapper. Spoon over half mushroom mixture and top with snapper. Spoon over remaining mushroom mixture with any pan juices.
3.Drizzle each with wine. Gather edges of baking paper together to form a pouch and tie each parcel firmly with kitchen string to enclose fish. Place on an oven tray and bake until fish is just cooked through (25-30 minutes).
4.Place parcels on plates, open and serve with extra thyme, lemon wedges and bread.
If saffron milk caps (or pine mushrooms) are not available, substitute seasonal mushrooms
James Moffatt
