Food and Recipes Recipes Spicy Baked Snapper, Greens, and Carrots in Parchment Dinner is in the bag (or parchment packet). By John Somerall John Somerall John Somerall is a highly trained professional chef with over a decade of cooking and recipe writing experience. John has a passion for all things related to food. He has a profound understanding of what makes food taste great and look amazing, while also being able to translate difficult recipes into manageable feats for the home cook. Although John is no longer testing and writing recipes for Dotdash Meredith brands, he is still an active private chef and freelance recipe tester and developer. Southern Living's editorial guidelines Published on April 18, 2022 Print Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis Active Time: 15 mins Roast Time: 10 mins Total Time: 30 mins Servings: 4 Jump to recipe We love a seafood supper almost as much as we love a sheet pan supper, and both of these all-star categories collide in this recipe for Spicy Baked Snapper, Greens, and Carrots in Parchment. The technique of steaming fish in parchment stems from the French cooking technique called en papillote, where ingredients—often fish—are baked in a parchment paper parcel. Drawing on this concept, our Test Kitchen developed this twist on a seafood supper, which pairs snapper with carrots and mustard greens for a healthy, well-balanced meal. The red snapper pairs perfectly with freshly grated ginger—we'd dare to say it's a match made in heaven. The ginger is so fragrant when steamed that the carrots also absorb some of the spicy flavor, accented by the dark mustard greens. It's important to cut the vegetables—in this case, ½-inch slices of carrots—to the stated thickness so they cook through in the short time it takes to cook the fish. Pair this healthy meal with a light, refreshing glass of white wine. Ingredients 1 pound carrots, sliced diagonally (½ inch thick) 2 cups packed torn mustard greens 1 (1-oz.) red Fresno chile, thinly sliced 2 teaspoons chopped garlic 4 teaspoons olive oil, divided 1 ½ teaspoons kosher salt, divided ½ teaspoon black pepper 4 (6-oz.) skin-on or skinless red snapper fillets 2 teaspoons grated ginger 4 cilantro sprigs, plus chopped cilantro for garnish Directions Preheat oven to 425°F with racks in upper and lower third positions. Toss together carrots, mustard greens, red Fresno chile, garlic, 2 tsp. olive oil, ½ tsp. kosher salt, and black pepper in a large bowl. Lay 4 (18-inch-long x 15-inch-wide) sheets of parchment paper flat on a work surface. Fold each parchment sheet in half crosswise; make a crease down the center, and open back up. Divide prepared vegetables, and place evenly on half of each sheet. Place 4 (6-oz.) skin-on or skinless red snapper fillets over vegetable mixture. Rub fish evenly with 2 tsp. olive oil and ginger; sprinkle with 1 tsp. kosher salt. Top fillets with cilantro sprigs. Fold parchment over fish, making small overlapping folds along edges until fully sealed. Place 2 packets on each of 2 rimmed baking sheets. Roast in preheated oven until parchment puffs, about 10 minutes. Remove from oven. Transfer each packet to a plate, and carefully cut packets open, avoiding any escaping steam. Discard herb sprigs. Garnish with chopped cilantro. Serve over hot cooked couscous. Print