Red snapper en papillote with fennel and orange

And today I am giving you a simple and light recipe to enjoy your fish. I love cooking the fish whole in the oven for 2 reasons: the fish is tasty because is cooked on the bone and the cooking is super easy and rather fool proof. I am not a fish gal and anything that makes fish tastier and easy to cook is right up my alley!

I find that when you cook the fish whole with the en papillote method you can hardly go wrong. I mean you would have to purposely ruin your dish to make it bad. I just throw in whatever ingredients I have laying around in the wrap and cook until the fish is ready. If when I open the wrap the fish is undercooked I wrap it again and put it back in the oven, if it is overcooked, well since it is steamed and on the bone it is usually still decent and not inedibly dry.

This fennel and orange combo is a new experiment, but I have to say it turned out great! Give it a try next time you cook fish!

Red snapper en papillote with fennel and orange

Red snapper en papillote with fennel and orange


  • 1 whole red snapper
  • 1 fennel
  • 1 orange
  • 10-15 black olives
  • salt
  • pepper
  • chopped toasted nuts
  • parchment paper


  1. Start the oven at 380F. While it warms up, clean and slice the fennel and the orange thinly. Season the fish with salt and pepper. Pit the olives.
  2. Cover a oven dish with a parchment paper sheet and place half the fennel slices on the parchment paper. Arrange 3 or 4 orange slices over it and put the fish on top of the orange. Arrange the rest of the orange and the fennel over the fish.
  3. Decorate with the olives and some of the fennel barbs. Cover everything with a second parchment paper sheet and seal the fish in the parchment paper by rolling the 2 sheet of parchment paper together along the edges.
  4. Put in the oven and cook for 30-45 minutes depending on the size of the fish.

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