Chefs' Recipes

Joel Bennetts’ baked red snapper en papillote with spiced tomato

Make a restaurant-quality dinner recipe this winter.
4
10M
40M
50M

Ingredients

Herb Salad

Method

1

For coconut rice, combine rice, 300ml water, 300ml coconut cream (reserve remaining) and ¾ tsp sea salt in a large saucepan. Bring to a simmer, cover, reduce heat to low; cook without uncovering for 15 minutes, remove from the heat and leave to steam (5-10 minutes).

2

Meanwhile, preheat oven to 180°C fan-forced. Cut 4 large pieces of baking paper (about 30cm x 40cm). Season snapper fillets.

3

Heat oil in a large frying pan over medium heat. Add garlic, chilli, ginger and lemongrass; cook until softened (4-5 minutes). Add Mutti Polpa, lime leaves and 1 tbsp of the remaining coconut cream; bring to a simmer and cook until reduced by half (6-8 minutes). Season to taste.

4

Place a sheet of baking paper on a clean work surface, lay several slices of lime in the centre and place fish, skin-side up, on top. Spread a quarter of the Polpa mixture over the fish. Bring two opposite sides of paper together to join and double fold the edges of the paper towards the fish to ensure the steam doesn’t escape. Roll in each end and press down to seal. Transfer parcel to a large baking tray. Repeat with remaining baking paper, lime, fish and Polpa mixture. Bake parcels until fish is cooked through (10-14 minutes).

5

Meanwhile, to make the herb salad, combine lime juice and oil in a bowl and season to taste. Just before serving, toss through herbs.

6

Fluff up the rice with a fork and transfer to a serving bowl. Divide snapper parcels among plates and top with herb salad. Serve with extra lime wedges on the side.

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