Ingredients for Red Snapper Fillets In Packages With Tomatoes Olives Capers
- 24 cherry tomatoes, halved
- 2 tablespoons chopped shallots
- 12 (4-6 oz) red snapper fillets
- Black Olives
- 6 teaspoons capers
- Salt & Freshly Ground Black Pepper
- Fresh Thyme
- Fresh Lemon Juice
- Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Red Snapper Fillets In Packages With Tomatoes Olives Capers? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Red Snapper Fillets In Packages With Tomatoes Olives Capers
- Preheat oven to 450°F (232°C).
- Cut twelve 12-inch squares of heavy-duty aluminum foil.
- Place a foil square on a work surface with one corner pointing towards you.
- In the bottom half of the foil square, place 1 tablespoon of chopped shallots and 4-5 cherry tomatoes, halved.
- Top with one 4-6 oz red snapper fillet.
- Add 1 teaspoon pitted Kalamata olives, 1/2 teaspoon capers, a pinch of salt and freshly ground black pepper, and a sprig of fresh thyme.
- Drizzle with 1 teaspoon of olive oil and 1 teaspoon of lemon juice.
- Fold the top half of the foil square over the fish, then fold the sides over twice to create a sealed packet.
- Repeat with remaining ingredients and foil squares.
- Place the foil packets in a large baking dish.
- Bake for 15 minutes, then rotate the pan and bake for another 10-15 minutes, or until the fish is opaque and flakes easily with a fork. (Cooking time will depend on the thickness of the fillets).
- Carefully open one packet to check for doneness. If the fish is not opaque, reseal and bake for a few more minutes.
- Serve 2 foil packets per person, allowing each diner to open their own packet at the table to enjoy the aromatic steam!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
4g
Carbs
2g
