Cook it!: Snapper en papillote (Instructional Video)

Julius Minarik, executive chef at Bamboo Cafe in Naples, demonstrates how to bake snapper in parchment paper.

Photo by CARRIE WISE // Buy this photo

Julius Minarik, executive chef at Bamboo Cafe in Naples, demonstrates how to bake snapper in parchment paper.

Julius Minarik, executive chef at Bamboo Cafe in Naples, demonstrates how to bake snapper in parchment paper.

Photo by CARRIE WISE // Buy this photo

Julius Minarik, executive chef at Bamboo Cafe in Naples, demonstrates how to bake snapper in parchment paper.

— Julius Minarik, the executive chef at Bamboo Cafe, 755 12th Ave. S., Naples, 643-6177, made a heart-healthy snapper in parchment paper. Minarik is a native of Slovakia and has been at the restaurant since 2004 relocating from Topeka, Kan. He and his wife, Marina owned the New City Cafe in Topeka where he created new American cuisine. When the kitchen gets too hot he cools off at Germain Arena playing competitive ice hockey, he says.

This is an easy and fast dish that will impress guests with its good looks, great taste and healthy ingredients.

Snapper en papillote

Ingredients

4 portions of fresh snapper fillet, 8 ounces each

1 cup white wine

½ cup extra virgin olive oil

2 large tomatoes, sliced

2-3 garlic cloves, minced

8 large leaves of fresh basil

1 lemon, quartered

¼ teaspoon Bayonne sea salt with Espelette chile pepper or Kosher salt or plain sea salt

¼ teaspoon white pepper

4 sheets parchment paper, 12 by 17 inches each*

Preparation

-- Preheat the oven to 375 degrees

-- Lay out the parchment paper and drizzle a small amount of oil on each.

-- Place one snapper fillet in the center of each parchment paper.

-- Drizzle the oil on each fillet and top each with garlic, tomato slices and basil leaves and squeeze 1/4 lemon wedge on each fillet.

-- Season each fillet with salt and white pepper and pour the wine over them.

-- Fold up the sides of the paper, sealing with a touch of oil and place wrapped fillets on a baking sheet.

-- Bake for approximately 18 minutes (depends on the thickness of the fillets) and take out of the oven. If using a convection oven bake fro 12-14 minutes.

-- Remove from oven and place on plates leaving fillets in the parchment.

-- Before serving make a C-shaped cut on top of the parchment paper with a scissors or sharp knife and roll back the excess paper.

-- Serve the snapper hot accompanied with French green beans and scalloped potatoes if desired.

-- Serves 4

*Rolls of parchment paper for cooking are available in supermarkets in the section that sells waxed paper and plastic wrap.

Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam

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