Tajine-Style Snapper Papillote

Tajine-Style Snapper Papillote
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 2 Tbsp.
    (30 mL)

    olive oil

  • 1/3 cup
    (80 mL)

    black olives, sliced

  • 1/4 cup
    (60 mL)

    onion, chopped

  • 1/2 cup
    (125 mL)

    red pepper, diced

  • 1/2 cup
    (125 mL)

    celery, diced

  • 1/2 cup
    (125 mL)

    dried apricots, diced

  • 2

    cloves garlic, chopped

  • 4 tsp.
    (20 mL)

    fresh coriander, chopped

  • 4 tsp.
    (20 mL)

    fresh mint, chopped

  • 4x6 oz
    (4x170 g)

    fresh snapper fillets

  • 3 Tbsp.
    (45 mL)

    lemon juice

  • ground pepper to taste


Preheat barbecue to high.

In a large bowl, mix together all ingredients except fish and lemon juice.

Divide mixture into four and place on four sheets of aluminum foil.

Place a fish fillet on top of vegetables and drizzle with lemon juice. Pepper.

Fold foil over and make an airtight seal.

Lower heat to medium and cook papillotes about 10 minutes.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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