Steamed Snapper & Citrus

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

SplenDishes House Blend

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.

Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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