Hi there
After trying Robert Timms’s paper bag snapper, I wanted to try out my own version over the weekends, sunny weekends call for sunny dishes, and nothing beats some citrusy delight to fuel your weekend energy.
For the paper bag recipes, I have also tried Thai Style Basil Chicken Recipes, if you wish to check it out. 🙂
Back to this dish, the citrus comes from both lemon and orange slices which gives it a light summer feel.
I used white fish as I wanted something light but feel free to use on salmon and other white fish too 🙂
Ingredients needed to make a delicious paper bag fish for one :
- Baking paper x 1& half A4 size
- Snapper fillet x 1
- Orange slices & Lemon slices x 2 each
- Zucchini x 6 slices
- Garlic x 1 clove
- Thai heritage Lemon grass paste / Thyme x one stalk (if you have it) / * You can swap thyme with olives too
- Salt n pepper
- Chilli x 1 (optional)
- Japanese cooking wine
- Butter optional
Directions
1) Place zucchini on the baking paper, follow by snapper
2) Place lemon, orange and garlic slices on top and bottom of the fish fillet.
3) Sprinkle some salt and pepper, lemon grass paste and add a little white wine or Japanese cooking wine to give it a very nice aroma and tasty broth.
Don’t be alarmed if the baking sheet getting soggy, it won’t pierce through so it will be fine, but remember to still place a tray below just in case. 🙂
4) Place the paper bag in a preheated oven at 200 degrees and pop it in for 20 mins, you will see the liquid bubbles from the paper bag.
5) You can add in a very thin slice of butter just before serving and Sprinkle some fresh coriander.
A dish that is pleasing on the eyes and palate. 🙂
You can also add in more vegetables if you just want to cook one dish too.
The moisture retained inside the paper bag is aromatic with the tanginess of lemon and sweetness of the orange. The lemon grass give it a little kick too.
It is a very good dish to feed your kids too, free of oil and tender juicy fish fillet full of omega goodness. 🙂 Especially when you are ultra busy with your kids, you can just pop this in the oven, cook it, eat it and just throw the paper bag away, no washing.:)
I have yet to try out Salmon, but you could try miso with butter with a little japanese cooking wine as the marinade too. 🙂
Oh, one of the reason why I like to use zucchini for this dish is that it will soak up the citrus flavours and that slight crunch is irresistable. 🙂
QUICK & SIMPLE HEALTHY RECIPES : PAPER BAG CITRUS SNAPPER
Happy Cooking!
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Cheers,
Dawn