Fish En Papillote with Crispy Chilli Oil Recipe
1 × 200g snapper fillet
- 1 bunch sugar snap peas
- 50g cherry tomatoes
- 1 tbsp capers
- 1 tbsp Marion’s Kitchen Crispy Chilli Oil
A pinch of salt, to taste
Preheat your oven to 180°C.
Scatter the sugar snap peas and cherry tomatoes around the fish. Sprinkle over the capers and salt.
Fold the baking paper over the fish and crimp the edges tightly to seal, creating a parcel. This helps trap the steam inside so the fish cooks gently.
Bake for 15 minutes or until the fish is opaque and flakes easily with a fork.
Carefully open the parcel, watching out for hot steam. Serve immediately, spooning over the cooking juices for extra flavour.
