Name: Paper-baked snapper with artichokes and mushrooms
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 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

Paper-baked snapper with artichokes and mushrooms

A stunning snapper recipe primed for weekend celebrations.

Paper baked snapper recipe with artichokes and mushrooms.

Serves 2

Prep

10M

Cook

35M

Total

45M

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

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

Method

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.