Snapper Fillets Baked in Foil

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30 minutes 4 Servings Print RecipeEmail Recipe


2poundsnapper fillets
1 onion (minced)
1cupmushrooms (sliced)
1cupdry white wine
1cuphalf-and-half (scalding hot)
  pepper to taste
1⁄2teaspoondried dill
1 1⁄2teaspoondried tarragon


Lightly salt and pepper serving pieces of snapper, then set aside while making sauce.

Sauté onion in butter until tender, add mushrooms, and cook them until soft. Mix in flour, then add wine and scalded half-and-half, stirring while sauce becomes smooth, thickens, and boils. Season with salt, pepper, dill, tarragon, and capers, simmer a minute or two, then remove from heat and let cool.

Heat the oven to 450°F. Tear off pieces of foil, about 9 x 12 inches, for each serving and butter foil to within 1 1/2 inches of its edges. Place a spoonful of sauce on one half of the foil, a piece of fish on it and another spoonful of sauce to cover the fish. Fold foil in half, then double fold the edges to seal the package tightly. Bake for 15 minutes, until each package is puffed.


This recipe can actually be used with any lean white fillets including, but not limited to: bass, rock fish, catfish, codfish, haddock, hake, pollock, halibut, perch, sea bass and porgy.

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