Name: Citrus Fish in Parchment Basil Oil
Ingredients: 1½–2 pounds skinless snapper fillets, portioned*; 6 key limes (or 3 Persian limes), sliced; 5 lemons, sliced (reserve 1 for serving); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons olive oil; 1 cup fresh basil leaves, packed; 1 garlic clove, peeled & grated; 1¼ cups + 2 tablespoons extra-virgin olive oil; ½ teaspoon kosher salt

Citrus Fish in Parchment Basil Oil

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Servings 4 Serving(s)

Ingredients

1½–2 pounds skinless snapper fillets, portioned*
6 key limes (or 3 Persian limes), sliced
5 lemons, sliced (reserve 1 for serving)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil

Basil Oil

1 cup fresh basil leaves, packed
1 garlic clove, peeled & grated
1¼ cups + 2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt

Instructions

Heat oven to 350°F.
Cut four 12- by 14-inch squares of parchment; fold each once and trim tops and bottoms like you’re making a Valentine, ending with 4 heart shapes.
Put 2–3 lemon and lime slices on one side of each parchment piece.
Sprinkle both sides of fish with salt and pepper, place on citrus then drizzle olive oil and lemon juice over fish. Fold over the other side of the paper and tightly crimp/ fold edges so you end with 4 half-heart-shaped pouches.
Place pouches on rimmed baking sheet and bake 20–25 minutes.
Remove from oven and cool a few minutes. Pierce paper with sharp knife, pull back parchment, then drizzle with lemon juice and basil oil just before serving.
(*Alternativee: thin cuts [approximately ½ inch thick] of chicken or pork)
Basil Oil
Combine in food processor until smooth. Refrigerate after use.