You have to try this amazing Snapper en papillote recipe with huacatay , potato and tomato!
If you want the equivalent of a one pot meal but don’t want to use a pot, than this recipe is it. En papillote is a technique of placing fish inside parchment paper or “bag” to create a steam environment for fish and vegetables to cook together. It is really easy and doesn’t take a whole lot of prep time. If you don’t like snapper it can be easily substituted with your favorite fish of choice. Any vegetable practically can work as well. Almost any herb will work as well if you can’t find huacatay. Great substitutes for the huacatay could be cilantro, basil, tarragon, parsley, etc…. This is a really light and delicious recipe that everyone will love! Here is the recipe, I hope you enjoy how to make snapper en papillote.
Recipe Ingredients
Snapper en papillote
1 lb of snapper cut into 4 oz pieces
8 fingerling potatoes lightly roasted, cooled, and sliced
1 baby fennel sliced thin
1/2 cup pear tomatoes
4 tbsp of butter
2 lemon
Salt
Huacatay sauce
1 small leek washed and sliced thin
1/2 onion sliced thin
3 garlic cloves
1 jalapeño
1/2 potato peeled and small diced
3 cups vegetables stock
1/3 cup cream
1 1/2 cups of fresh huacatay leaves
3 tbsp butter
2 tbsp of olive oil
Salt to taste
Radish flowers
Recipe Instructions
How to make a huacatay sauce,
If you don’t have huacatay, use cilantro, epazote, basil, tarragon, or any other of your favorite herbs. In a small sauce pot add olive oil, onion, leeks, and a pinch of salt. Cook for 3 minutes and then add jalapeno and garlic. Saute for another 2 minutes and then add potato, vegetable stock and cream. Bring to a boil and turn down to a simmer. Cook for 20 minutes and then add sauce to a vitamix along with fresh huacatay leaves. Puree until smooth and add butter to the vitamix. Season with salt, set aside and keep warm.
How to make en papillote,
Take your snapper fillets and season them well with salt and pepper on both sides of the fish. Then take a evenly cut piece of parchment paper and fold in half. Take scissors and cut the parchment paper in a heart shape or oval shape. Then open the paper back up (repeat the same process for a total of four). Place 1 tbsp of butter on one side of the oval. Place the fish on top of the butter. Season the sliced potatoes, fennel, and tomatoes lightly with salt and place them around and on top of the fish. Squeeze half of a lemon over the fish. Then fold the paper back over the fish. Starting at one end, fold the seams over and over again following the line of the oval (think folding an empanada, you sealing up the paper to keep all the steam inside the bag). Place the bag on a sheet pan and bake in a 350 degree preheated oven for 15 minutes.
Place each papillote on a plate. Using scissors cut the papillote in the middle (being careful of the steam, not to burn yourself) of the bag and open it up. Pour the sauce over top the snapper and finish with radish flowers. Serve and enjoy Snapper en Papillote!
