Dinner

Whole Roasted Red Snapper en Papillote with Charred Scallion Oil, Black Garlic & Tropical Vegetables

Name: Whole Roasted Red Snapper en Papillote with Charred Scallion Oil, Black Garlic & Tropical Vegetables
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 2 servings
Ingredients: 2 whole red snappers, 1.2 lbs each, scaled & gutted; 8 scallions (white & light green parts separated from dark greens); 4 cloves black garlic, sliced; 200 g cassava root, peeled & cut into ½-inch sticks; 150 g golden beets, peeled & cut into ½-inch wedges; 150 g breadfruit, peeled & cut into ½-inch cubes; 3 tablespoons coconut oil; 4 sprigs fresh thyme; 2 tablespoons fish sauce; Juice of 1 lime; Sea salt & white pepper; ¼ cup neutral oil (for scallion oil); 1 teaspoon coriander seeds, toasted; Edible nasturtium leaves (optional)

A whole red snapper (scaled and gutted) is wrapped in parchment with charred scallions, black garlic, fresh thyme, and a tumble of quickly-charred tropical root vegetables—cassava, golden beets, and breadfruit. The parchment seals in aromatic steam, the fish emerges impossibly tender and delicate, and the charred scallion oil (made fresh at the table by pouring hot oil over burnt scallion greens) adds drama and flavor. A showstopping centerpiece that opens at the table.

1388calper serving 191gprotein 75gcarbs 34gfat 30min prep 40min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this