Ronnie's Notes
Cooking en papillote is not only fast but beautiful. It involves wrapping the fish in a package that looks like a butterfly. The fish steams quickly inside the package so this method is perfect for all thin fillets. In addition to snapper you can try pompano, grouper, perch, or one of the flatfish (sole or flounder).
Instructions
Preheat the oven to 425°F.
Place each piece of fish on a piece of aluminum foil large enough to enclose the fish.
Sprinkle with the lemon juice and salt and pepper to taste.
Mix the olive oil, shallot, tomatoes, olives, capers, basil, and red pepper flakes and place equal quantities of the mixture on top of each fillet.
Tightly wrap the fish by sealing the edges of the foil.
Place the foil packages on a cookie sheet.
Bake for .
Serve in the package and let each person pierce the top and open the foil.
Makes 4 servings.