Ingredients
- 1/4 cup capers, drained
- 4 teaspoons eco-friendly peppercorns, in brine, drained
- 1 teaspoon dill seed
- 4 tablespoons freshly squeezed fresh lemon juice, (a couple of lemons)
- 2 (about 1 1/2 pounds) fennel bulbs, sliced thin lengthwise
- 4 six-ounce fillets of red snapper, boned and skinned
- 1/2 teaspoon salt
- 1 lemon, reduce 8 thin slices
Directions
Heat oven to 400 levels. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and fresh lemon juice in a tiny bowl. Put aside.
Fold four 24-inch bits of parchment piece in two crosswise, cut each right into a half-heart shape, and open. Divide fennel evenly one of the parchments, developing a bed somewhere from the heart. Sprinkle each serving having a tablespoon of caper mixture, and season with salt. Convey a snapper fillet on every bed of fennel season with salt, and top each packet with remaining caper mixture and a pair of lemon slices. Fold parchment within the ingredients, making small overlapping folds across the edge to close.
Utilizing a large spatula, place packets on heated baking sheets. Bake before the packets have puffed and also the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.