Citrus Fish in Parchment Basil Oil

By / Photography By | April 28, 2021

Ingredients

SERVINGS: 4 Serving(s)
  • 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

Preparation

Heat oven to 350°F.

Cut four 12- by 14-inch squares of parchment; fold each once and trim tops and bottoms like youre 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.

Ingredients

SERVINGS: 4 Serving(s)
  • 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
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