Poisson en Papillote (Red Snapper Baked in Packets)
"This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist. This recipe first appeared in our June/July 2012 issue along with Sylvie Bigar's story The Road to Paradise...."
INGREDIENTS
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4 (4-oz.) red snapper filets
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Kosher salt and freshly ground black pepper, to taste
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16 sprigs thyme
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8 sprigs rosemary
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4 bay leaves
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4 tbsp. unsalted butter
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4 tbsp. olive oil
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½ cup white wine
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¼ cup finely chopped herbs, such as parsley, chives, tarragon, or chervil (any combination)
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1 lemon, cut into 4 wedges
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