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MULLET OR SNAPPER PAPILLOTTES
Preheat the oven to 425F. Cut large (15 inches long) heart shapes out of the wax paper. Brush the fish with olive oil. Place a spoonful of chopped onion on one side of the paper with some fennel seeds and a pinch of salt and pepper. Place the fish on top and season with onion, fennel, salt and pepper. Fold the paper over and fold the edges over twice to make sure the steam will not escape. Place on a baking sheet. Bake until the paper starts to color. Serve the fish in the packets.
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6 red mullet or red snapper fillets, 5 to 6 ounces each
1 tbsp fennel seeds
3 medium-sized onions, chopped
olive oil
salt, pepper
wax paper
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15
mn
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30
mn
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Fish cooked this way loses no flavor and can wait to be eaten, without drying out.
