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    Pouch Baked Snapper with Heirloom Tomatoes and White Wine Recipe

    (serves 4)

    1 ea sheet of aluminum foil large enough to hold everything
    2 lbs red snapper fillets or any other white fish
    1 cup medium red onions, sliced
    1 lb small red potatoes, scrubbed and cut into ½ inch dice
    1 lb heirloom tomatoes, sliced
    5 tb extra virgin olive oil
    2 ea lemons, sliced into 5 pieces each
    1/4 cup Italian parsley, chopped
    Kosher salt and freshly ground black pepper to taste
    1/4 cup white wine

    Directions

    1. Preheat oven to 375 degrees and move oven rack to center of oven.
    2. Place the fish, onions, potatoes and tomatoes onto the center of the foil wrap.
    3. Drizzle over the olive oil.
    4. Season with the salt and pepper.
    5. Place the lemon slices (6 ea) and parsley on top of the fish and vegetables.
    6. Fold the foil into a pouch leaving a small opening at the top.
    7. Pour in the white wine.
    8. Seal the pouch and place on a baking sheet then put on center rack in the oven.
    9. Allow to bake for 15 to 20 minutes.
    10. Remove from oven. BE CAREFUL WHEN OPENING POUCH!! Steam will be hot.

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