Dinner

Whole Roasted Snapper en Papillote with Charred Allspice & Coconut Broth

Name: Whole Roasted Snapper en Papillote with Charred Allspice & Coconut Broth
Prep time: 12 min
Cook time: 22 min
Total time: 34 min
Yield: 2 servings
Ingredients: 1 whole red snapper, 800–900g, scaled & gutted; 400ml coconut milk (full-fat); 100ml fish or chicken stock; 2 tbsp coconut oil; 8 whole allspice berries, toasted & crushed; 2 tbsp fresh ginger, minced; 3 cloves garlic, sliced thin; 2 limes, 1 quartered, 1 for juice; 6 fresh cilantro sprigs; 1 bird's-eye chili, sliced; 1 tsp fish sauce; fleur de sel & white pepper; 2 scallion greens, cut into 2-inch lengths

A whole snapper wrapped in parchment with warm coconut broth infused with toasted allspice, fresh ginger, and lime, then roasted until the flesh is impossibly tender. The parchment traps steam and flavor—when opened at table, the aroma is heady and intensely aromatic. A show-stopping yet deeply approachable technique.

979calper serving 98gprotein 12gcarbs 61gfat 12min prep 22min 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