Browse All Recipes

Paper-baked snapper with artichokes and mushrooms

A stunning snapper recipe primed for weekend celebrations.

By Jessica Brook
  • 10 mins preparation
  • 35 mins cooking
  • Serves 2
  • Print
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.


  • 1 tbsp extra-virgin olive oil
  • 80 gm unsalted butter
  • 200 gm saffron milk caps (see note), quartered
  • 2 garlic cloves, crushed
  • 1 tbsp finely chopped thyme, plus extra sprigs, to serve
  • 125 ml (½ cup) fish or vegetable stock
  • 100 gm marinated artichokes
  • 2 plate-size snapper (500gm each), scaled, cleaned and scored
  • 60 ml (¼ cup) white wine
  • Lemon wedges, to serve
  • Crusty bread, to serve


  • 1
    Preheat oven to 220˚C 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