Red Snapper Fillets In Packages With Tomatoes, Olives & Capers

READY IN: 35mins
Recipe by Dancer

I have made these the day before and refrigerated until dinner the net night. Remove from fridge about an hour before baking and LF.

Top Review by Cher Jewhurst

I hate fish. But I needed to "butter" dh up this week because I'd gotten my own way about somethin' by using the silent treatment. DH LOVES fish but I make it rarely. Made this tonight exactly as directed and I lipsmacked MY way through every single bite and DH ate everything I didn't. Served only with one of those fast rice packaged sides it was soooooo good. Highly recommended. Update: I made this again but couldn't find snapper so used sole fillets. I prefer the snapper but the sole was good too. A typically awesome Dancer recipe. Thanks!

Ingredients Nutrition


  1. Preheat oven to 450 degrees.
  2. Cut twelve 12-inch squares of aluminum foil or parchment paper.
  3. Set a square on the work surface so one corner points toward you.
  4. Below the imaginary midline that divides the square into two triangles, place a slice of tomato and a small amount of shallot; top with a piece of fish, a portion of the olives and capers, some salt and pepper, and a pinch of thyme.
  5. Sprinkle with 1 teaspoon lemon juice and a few drops of oil.
  6. Fold the triangle top down over the fish.
  7. Seal the packages by firmly folding over the edges three times and place the package in a large baking dish.
  8. Repeat with the remaining squares and ingredients.
  9. Bake for 15 minutes, rotating the pan in the oven after 10 minutes to ensure even cooking.
  10. Carefully open one package; the fish should be opaque in the center.
  11. If it is not, reseal the package and bake the fish about 5 minutes longer.
  12. Serve 2 packages per person, allowing each diner to open his or her own at the table.

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