Red snapper en papillote with braised fennel, tomato, olives, and feta from The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef (page 106) by Tenney Flynn

  • sheep feta cheese
  • bulb fennel
  • Show all ingredients...

  • EYB Comments

    Can substitute tripletail fillets, mahi mahi fillets, or scamp grouper fillets for red snapper fillets; and Castelvetrano olives or Picholine olives for Kalamata olives.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Summer succotash

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tripletail fillets, mahi mahi fillets, or scamp grouper fillets for red snapper fillets; and Castelvetrano olives or Picholine olives for Kalamata olives.

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