Giada’s Fennel Snapper in Parchment is the kind of dish that makes you feel like you’ve stepped into an Italian kitchen. The citrusy orange slices and aromatic fennel bring a burst of freshness that perfectly complements the delicate snapper. It’s light but so satisfying, and that flaky texture is irresistible!

For an easy weeknight dinner or a special occasion, this recipe delivers. You can even make the parchment packets ahead, saving time for yourself when it’s time to bake. Pair it with a glass of crisp white wine for the perfect cozy meal.

Recipe Ingredients

• 1 small bunch of Tuscan kale, ribs removed, leaves sliced thin
• 1 small head of fennel, halved, cored, and thinly sliced from root to tip
• 1½ teaspoons kosher salt
• 4 tablespoons extra-virgin olive oil
• 12 thin orange slices (from about 1½ oranges)
• 4 (6-ounce) fillets of snapper or other flaky fish
• ½ teaspoon fennel pollen

How To Make Giada Fennel Snapper in Parchment

1. Prepare the Parchment Paper: Preheat the oven to 450°F (230°C). Cut 4 large pieces of parchment paper, each 4 × 14 inches (10 × 35 cm). Fold the paper in half and cut half of a heart shape, like a Valentine. Set the parchment hearts aside.
2. Prepare the Vegetable Mixture: In a medium bowl, combine the kale, fennel, 1 teaspoon of salt (6g), and 2 tablespoons of olive oil (30ml). Toss well, ensuring everything is evenly coated with the oil and salt.
3. Assemble the Parchment Packets: Open the parchment hearts so the tips are facing toward you. Place 2 slices of orange on the right side of each heart, near the center. Spread the vegetable mixture evenly on top of the orange slices.
4. Add the Fish and Seasoning: Place a fillet of snapper (or other fish) on top of the vegetable mound. Sprinkle the fish with fennel pollen (1.5g) and the remaining ½ teaspoon salt (3g). Drizzle the remaining 2 tablespoons olive oil (30ml) over the fish.
5. Top with Orange Slices: Place one more slice of orange on top of each fillet of fish. Carefully fold the parchment to close the heart, positioning the mound facing you and the tip pointed away.
6. Seal the Packets: Start folding the edges of the parchment heart, making small overlapping folds around the edges to seal. When you reach the tip, fold it under to secure the packet completely.
7. Bake and Serve: Place the parchment packets on a rimmed baking sheet and bake for 12 to 15 minutes, until slightly browned and puffed. Remove from the oven, carefully cut open the top to release steam, and serve directly in the parchment.

Recipe Tips

• Use parchment paper alternatives: If you prefer, you can substitute parchment paper with foil. Just be sure to lightly grease the foil to prevent sticking and ensure a tender fish.
• Add fresh herbs for extra flavor: Adding fresh thyme or rosemary to the fish before sealing the parchment will bring a wonderful, aromatic flavor without overpowering the other ingredients.
• Use different fish: While snapper is perfect for this recipe, you can swap it with other flaky fish like tilapia or sea bass for a slight variation in taste and texture.
• Enhance the vegetables: Feel free to experiment with adding thinly sliced carrots or zucchini to the vegetable mixture for added crunch and color, which pairs nicely with the fish and citrus.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Pan-seared Branzino With Tomato and Capers
• Giada Seared Cod with Tangerine and Arugula
• Giada De Laurentiis Aqua Pazza