This snapper came out so delicious!! Such light, fresh flavors, and so simple! What's fun, is you can switch out the type of fish and greens you like to make a new and exciting dish. You get the perfectly steamed dish every time!
4 Fresh Snapper Filets (Black Cod works great too!)
2 Oranges, thinly sliced
2 Bulbs Fennel, thinly sliced
1 large bunch Swiss Chard, cut into strips
Blood Orange Extra Virgin Olive Oil
Preheat oven to 450 degrees(f). Cut 4 large "heart" shaped pieces of parchment paper.
On one side, in the center of the parchment paper, place 2 orange slices down, top with thinly sliced fennel and Swiss chard (kale or any green is great), drizzle with EVOO and sprinkle with House Blend. Top greens with fresh snapper filets, sprinkle with House Blend, top with remaining orange slice and drizzle again with EVOO. Wrap parchment so it's sealed tight, place on baking sheet and bake for 12-14 minutes.
Place pouches on plates, cut open and serve!
I garnished these with roasted tomatoes.
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