Dinner

Whole Roasted Red Snapper en Papillote with Charred Lime, Sofrito Emulsion & Crispy Plantain Shards

Name: Whole Roasted Red Snapper en Papillote with Charred Lime, Sofrito Emulsion & Crispy Plantain Shards
Prep time: 30 min
Cook time: 32 min
Total time: 62 min
Yield: 2 servings
Ingredients: 2 whole red snapper (1.25 lb each), cleaned, gutted, heads and tails intact; ½ cup sofrito (store-bought or homemade Spanish base of roasted peppers, onion, garlic, cilantro, tomato); 8 garlic cloves, smashed; ¼ cup fresh cilantro, leaves only; 3 tablespoons extra-virgin olive oil, divided; Sea salt & black pepper to taste; 3 limes, halved; 1 plantain (yellow-ripe), peeled, mandolined paper-thin; Neutral oil for frying plantain; Fleur de sel for plantain; ¼ cup sofrito (reserved for emulsion); ¼ cup extra-virgin olive oil; 1 tablespoon fresh lime juice; 2 tablespoons water; White pepper to taste; Cilantro leaves & lime zest for garnish

A pristine whole red snapper, cleaned and scored, sealed in parchment with Spanish sofrito aromatics, roasted garlic, fresh cilantro, and charred lime. Steamed gently in its own vapor until flesh is tender and opaque. Finished with a silky sofrito emulsion, crispy-fried plantain shards, and a scatter of cilantro and lime zest. Parchment opens at the table, releasing aromatic steam.

1394cal per serving 119gprotein 45gcarbs 83gfat 30min prep 32min 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