Red Snapper “en papillote” – In a pouch

Red Snapper "en papillote" - In a pouch

Instructions geared for ages 8 & up
Servings: 4


  • 4 - 4 oz pieces of red snapper
  • 1 cup sliced leeks
  • 4 small potatoes sliced thin
  • 2 sliced tomatoes
  • 1 cup julienned carrots
  • 1 cup artichoke roughly pulled apart canned
  • 1 fresh lemon - juice squeezed
  • 4 springs of thyme
  • 2 cloves of garlic roughly chopped
  • 2 tablespoons of olive oil
  • salt and pepper to taste


  • Wash hands.
  • Have the child(ren) collect the ingredients and check them off on the list to make sure all the ingredients have been collected.
  • Once all ingredients are collected have the child(ren) wash all the vegetables, peel the carrots, and garlic, and open and rinse the can of artichokes.
  • Depending on the age of the child supervise while they chop vegetables above as directed.
  • Fold a large piece of parchment paper in half (you want it to be big enough to fit the fish and vegetables) and cut a half heart shape to make the papillote (pouch) which the fish and vegetables will cook in.
  • On the bottom of a heart shaped piece of parchment paper layer potatoes, then leeks, then carrots sliced tomatoes and artichokes and top with fish. Repeat for each portion.
  • Sprinkle a bit of salt and pepper on top of each piece of fish.
  • Squeeze a little bit of lemon juice on top of each pile and a little drizzle of olive oil. Top with one sprig of thyme.
  • Fold edges of parchment in to make a sealed pouch.
  • (Adult or older child) Bake on middle rack for 15 - 20 minutes at 350°F.


You can alternate some vegetables and include celery, zucchini, onion or even parsnips! Customize your pouch to what you want! You can spice it up by adding some curry powder or using fresh dill instead of thyme.
The pouch can be prepared the night before for easy dinner service the next day!