Fish En Papillote with Crispy Chilli Oil Recipe | Marion's Kitchen

Ingredients

• 1 × 200g snapper fillet
• 1 bunch sugar snap peas
• 50 g cherry tomatoes
• 1 tbsp capers
• 1 tbsp Marion’s Kitchen Crispy Chilli Oil
• A pinch of salt, to taste

Instructions

1. 1

   Preheat your oven to 180°C.

2. 2

   Tear off a large sheet of baking paper and place it on a baking tray. Lay the snapper fillet in the centre of the paper.

3. 3

   Scatter the sugar snap peas and cherry tomatoes around the fish. Sprinkle over the capers and salt.

4. 4

   Spoon the Marion’s Kitchen Crispy Chilli Oil evenly over the snapper and vegetables.

5. 5

   Fold the baking paper over the fish and crimp the edges tightly to seal, creating a parcel. This helps trap the steam inside so the fish cooks gently.

6. 6

   Bake for 15 minutes or until the fish is opaque and flakes easily with a fork.

7. 7

   Carefully open the parcel, watching out for hot steam. Serve immediately, spooning over the cooking juices for extra flavour.