← Back to Search Results
baking American
Oven-Steamed Red Snapper with Fennel and Curry Default

Comments: 0


In this recipe, just a small amount of curry powder marries with the leeks and fennel to give a delicate perfume to the fish.

Yield: Serves 2


  • One 1½-pound red snapper or sea bass, cleaned
  • Kosher salt
  • Scant ¼ teaspoon cayenne pepper
  • 1 medium fennel bulb, trimmed and very thinly sliced, 4 of the fennel fronds reserved and coarsely chopped
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon Sandy’s or commercial curry powder
  • 1½ teaspoons unsalted butter, softened
  • 1 small leek, white part only, very thinly sliced or julienned
  • 2 tablespoons dry white wine


Preheat the oven to 400°F.

Rinse the fish inside and out with cold water and pat dry. With a thin sharp knife, make three diagonal cuts about ¼ inch deep and about 1 inch apart on each side of the fish. Season the fish inside and out with salt and the cayenne pepper and fill the cavity with the chopped fennel fronds.

Using a chef’s knife, chop the fennel seeds. Mix the fennel seeds, curry powder, and 1 teaspoon of the softened butter. Set aside.

Place an 18-by-26-inch sheet of heavy-duty foil or parchment paper on a work surface. Rub the remaining ½ teaspoon butter over the foil, leaving a 2-inch border all around. Turn up the edges of the papillote slightly to hold the liquid you will be adding.

Spread half the leek and fennel slices on the foil to make a bed for the fish and dot with about half of the seasoned butter. Set the fish on top and scatter the remaining vegetables over it. Dot with the remaining seasoned butter, and drizzle with the wine.

Seal the papillote by folding the foil in half over the fish. Starting at one folded corner, fold the edges of the foil over in neat pleats; be sure to fold each successive pleat so it slightly overlaps the previous one to make a tight seal. Continue until you have reached the other corner and the edges are tightly sealed. Slide the package onto a baking sheet.

Bake the fish for 25 minutes. Remove from the oven and let sit for 3 minutes.

With scissors, carefully cut the foil along the pleats, taking care to avoid the escaping steam. Fold back the flap to expose the fish. With two large spatulas, transfer the fish to a serving platter. Tilt the papillote so the juices run out of one corner and over the fish.

Spoon some of the cooking juices over each portion and serve.


To fillet the fish:

Using a cake server or a thin pointed spatula, cut through the skin along the back of the fish. Gently slide the spatula between the spine and the top fillet; lift up the fillet and transfer to a platter or dinner plate. Slide the spatula under the spine and lift it off the bottom fillet; discard. Gently transfer the bottom fillet to the platter or a second dinner plate.

You can assemble the papillote up to 1 hour ahead and refrigerate. Allow to come to room temperature for 15 minutes before cooking.

© 2001 Sally Schneider

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 2. Nutritional information does not include Sandy's Curry Powder, but doe include 1/8 teaspoon of added salt per serving. For nutritional information on Sandy's curry powder, please follow the link above.

363kcal (18%)
118mg (12%)
17mg (28%)
127mcg RAE (4%)
234mg (78%)
553mg (23%)
3g (16%)
10g (15%)
4mg (21%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
in-the-kitchen-with-david In the Kitchen with David
by David Venable
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
food-to-live-by Food to Live By
by Myra Goodman
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
desserts-4-today Desserts 4 Today
by Abby Dodge
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?