Red Snapper en Papillote

This dish is officially the easiest thing to make on my page. If you’re a lazy cook and have been wanting to try something new out, this is what you’ve been looking for. This dish can be used with any kind of fish you like; it’s simple yet flavorful and the cooking method used here yields the moistest, flakiest product. It’s perfect for weeknights but you can even flex it at your next dinner party and your guests will thank you.

Recipe

Serves 2

The Fish

• 2 12 oz red snapper filets
• 4 cloves garlic crushed
• 1 shallot sliced
• 1 lemon sliced
• 3-inch knob ginger, sliced
• 1/4 c neutral oil
• 1/2 c water or stock of choice
• Salt to taste
• White pepper to taste
• Handful each basil & cilantro
• 1/2 fresno chili
• 2 scallions

1. Preheat an oven to 350ºF.
2. On a piece of parchment paper, evenly distribute garlic, shallot, lemon, and ginger. Season fish filets with salt and white pepper and place on top of aromatics.
3. Pour over water or stock of choice, but before fold the sides of the parchment paper slightly to ensure the liquid does not escape.
4. To seal, place a smaller parchement paper about the size of the area the ingredents take place. Fold the larger parchment paper over the smaller one. Make sure it’s tightly wrapped so the liquid stays inside. Flip on side with folds.
5. Throw into oven for 12 minutes. While waiting for the fish to cook,  prepare basil, cilantro, fresno chile, and scallion.
6. Once fish is finished cooking, set oil over high heat on the stove. Unwrap parchment paper, evenly distribute basil, cilantro, fresno chile, and scallion on top. Once oil begins to smoke, pour on top evenly.

Easy Cucumber Salad

• 3 cups cucumber of choice, sliced
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp fish sauce
• 1 tsp sugar or honey
• 3 tbsp rice vinegar (sub: lemon or lime juice)

1. Slice cucumbers, throw into a mixing bowl with the rest of the ingredients, stir to combine.