For the red snapper

2 sticks lemongrass, peeled and bruised

1 red chili, seeds removed, julienned

4 lime leaves

2 tbsp chopped fresh cilantro

4 150g/5½oz fillets red snapper

1 lime, juice only

1 tbsp fish sauce

salt and freshly ground black pepper

2 tbsp olive oil

For the mitzuna salad

50g/1¾oz mitzuna leaves

50g/1¾oz rocket leaves

4 tbsp palm sugar

2 tbsp grated fresh root ginger

3 red chilies, finely chopped

1 bunch fresh cilantro

3 limes, juice only

2 tbsp fish sauce

To serve

2 tbsp chopped fresh cilantro


Preheat the oven to 220C/425F/Gas 7.

For the red snapper, place four large pieces of aluminium foil on the work surface. Place an equal amount of lemongrass, chili, lime leaves and cilantro on each piece of foil, then place the snapper fillets on top. Pour over the lime juice and fish sauce.

Season with salt and pepper and drizzle with olive oil. Fold the aluminium foil over to encase the ingredients and seal (like a Cornish pasty). Make sure that the foil is sealed well and that there is room for steam to circulate in the package.

Heat a large ovenproof frying pan (alternatively, preheat a roasting tray in the oven) and put the parcels in the pan. Place the pan in the oven for 6 minutes.

For the mitzuna salad, place the mitzuna and rocket leaves in a bowl and add place the remaining salad ingredients into a pestle and mortar and pound to a paste. Add the paste to the bowl of leaves and toss to coat.

To serve, place the salad on serving plates with the snapper fillets. Garnish with chopped cilantro.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Red snapper en papillote
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