Mexican · Dinner
Parchment-Baked Red Snapper Veracruz
Huachinango Empapelado
Veracruzan red snapper fillet wrapped in parchment with tomato, white onion, garlic, capers, green olives, jalapeno, and fresh oregano, baked until the fish flakes cleanly and the parcel is fragrant.
$$
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
16gFat
52gCarbs
4gSugar
3gFiber
780mgSodium
60mgChol
Goes well with
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Instructions
1
Prep
Pat red snapper fillets dry and season both sides with salt and pepper. Thinly slice tomatoes, white onion, and garlic cloves. Slice jalapeños into rings, removing seeds. Halve pitted green olives. Chop fresh cilantro. Cut lime into wedges.
2
Bake
Preheat oven to 200C (400F). Lay parchment sheets on baking tray and brush the centres with half the olive oil. For each fillet, layer half the tomato slices, place snapper skin-side-down on top, then layer remaining tomato, onion, garlic, jalapeño, olives, capers, oregano, and bay leaves. Drizzle remaining olive oil and lime juice over the toppings.
3
Wrap
Fold the long sides of parchment up over the fish to meet in the middle, then fold down twice to seal. Twist the short ends tightly to create secure parcels.
4
Bake
Place the parcels on the baking tray and bake on the middle rack for 14–15 minutes until the parchment is puffed and the fish flakes cleanly when tested. The parcels will be fragrant when ready.
5
Rest and plate
Lift the parcels onto plates and rest 2 minutes. Cut the parchment open at the top with kitchen scissors, carefully venting the steam. Spoon cooked white rice alongside each fillet, top the fish with cilantro, discard bay leaves, and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) red snapper fillet
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 2 medium tomatoes
- 0.5 white onion
- 4 garlic cloves
- 2 jalapeño chiles
- 24 pitted green olives
- 2 tbsp capers
- 16 fresh oregano leaves
- 4 bay leaves
- 2 tbsp extra-virgin olive oil
- 30ml (2 tbsp) fresh lime juice
- 240g (8.5 oz) white rice
- 4 tbsp fresh cilantro
- 1 lime
- 2 sheets parchment paper