Guys, ya’ll are going to LOVE this post from the amazing Jackie Dodd of Domestic Fits. Oh, but that’s not all. She’s also the beer drankin’ and crafting lady behind the Beeroness too! So, give that a peek while you’re at it! Jackie is one of my very favorites and has always been a friend to lean on and a great source of support. Oh and her photos are pretty and food is delicious, what’s not to like? Take it away Jackie and tell us all about this GORGEOUS fish!
Hi everyone! I’m Jackie, and I get to do a guest post for our friend Claire, which is thrilling, of course, given that I love her blog. Because realistic is just how I like my nutritionists. In a world where there are birthday cakes to be eaten and girls night martinis that need drinking, I need some room to indulge, while following up with a day full of roasted tomatoes, kale and quinoa. Claire gets that. I have two blogs, Domestic Fits, and The Beeroness, combined they both add way more calories to my week than I would ordinarily consume, thus necessitating the vegetables parts of my week. And the steamed fish. And with an additional full-time job, a 2-year-old daughter and a smokin’ hot husband, I need those vegetables to keep up with it all. And the fish, I love fish.
I started making this dish years ago when I would sneak into the kitchen of the small family owned restaurant I waitressed at in college and beg the cooks to put me to work. The first task they ever gave me was to assemble these packets for our nightly special. So quick and easy, plus healthy, means I still make it all the time. Its fast, easy, healthy and really delicious, that makes it a win in my over-booked life.
Parchment Paper Red Snapper
- 4, 6 oz red snapper filets
- 16 spears of asparagus, woody ends trimmed off
- 4 tomatoes, quartered
- 8 sweet baby peppers, stemmed, seeded and chopped
- 4 tbsp butter
- 1 tbsp fresh rosemary, chopped
- garlic powder, salt and pepper
- Preheat oven to 375.
- Place a piece of parchment paper about 18 inches long on a flat surface. Place one red snapper fillet on the lower half of the parchment paper, top with 4 asparagus spears, 4 pieces of tomato and 2 chopped peppers. Top that with 1 tbsp of butter, sprinkle with rosemary, garlic powder, salt and pepper.
Fold the parchment paper over to cover the fish and vegetables. Starting at one end, roll the two sides of the parchment paper together until the package is sealed to trap seem in.
Repeat for the remaining ingredients, making four packages.
Place packets on baking sheet and bake at 375 for 18 minutes. Be careful when opening the packets, the steam is very hot. Serve over rice or buttered noodles.
Thanks again Jackie! Back to the beach for me