Rustic. Dramatic. Perfectly cooked every time.

Cooking a whole fish in parchment paper is one of those techniques that looks impressive but asks very little of you. The paper traps steam, the fish bastes in its own juices, and when you tear open the package at the table, the aroma alone is worth the price of admission.

Red snapper is ideal here — its firm, sweet flesh holds up beautifully and the presentation with the whole fish is stunning.

What You’ll Need

• 1 whole red snapper (1½ to 2½ lbs), scaled and gutted
• 3 tablespoons olive oil
• 1 lemon, thinly sliced
• 1 small fennel bulb, thinly sliced (or use thinly sliced onion)
• 4 garlic cloves, smashed
• A handful of fresh herbs — thyme, parsley, and/or basil
• Salt and black pepper to taste
• Optional: a few cherry tomatoes, capers, or olives

How to Make It

Preheat your oven to 425°F.

Rinse the fish and pat dry inside and out. Score the flesh with 3–4 diagonal cuts on each side, cutting down to the bone. Season generously inside and out with salt and pepper.

Cut a large piece of parchment paper — roughly three times the length of the fish. Lay it on a rimmed baking sheet. Pile the fennel, garlic, and half the herbs in the center, then lay the snapper on top. Stuff the cavity with lemon slices and the remaining herbs. Arrange more lemon over the top of the fish, drizzle generously with olive oil, and scatter any optional add-ins around the fish.

Fold the parchment up and over the fish, rolling and crimping the edges to form a tight, sealed parcel. It doesn’t need to be perfect — just secure enough to hold the steam.

Roast for 25–35 minutes, depending on the size of the fish. The fish is done when the flesh at the thickest point is opaque and flakes easily when tested through the paper.

Bring the whole parcel to the table on the baking sheet and tear it open with scissors or a knife. Serve with good bread, a simple salad, and white wine.

A Note from Belles

We carry whole snapper at the market — already scaled and cleaned. Just tell us how many you’re feeding.