- Main
- Fish
- French
- Make-ahead
- Oven
Ingredients
For the tarragon butter
- 4 tbsp
unsalted butter, softened
- 2 tbsp
fresh tarragon leaves, finely chopped
- 1 tsp
lemon zest, finely grated
- 1 clove
garlic, grated or minced
- 1/4 tsp
fine salt
For the packets
- 2
medium leeks, white and pale green parts only, halved lengthwise and sliced thin
- 1 tbsp
olive oil
- 10 oz
cherry tomatoes, halved
- 4
skinless red snapper fillets (5–6 oz each), patted dry
kosher salt, to taste
black pepper, to taste
- 1/4 cup
dry white wine
- 1
lemon, half sliced thin, half cut into wedges
1/2 in step 5, 1/2 in step 8
- 4 sprigs
fresh tarragon
- Gluten-free
- Pescatarian
Contains milk (unsalted butter).
Not checked: skinless red snapper fillets (5–6 oz each).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Cut 4 sheets of parchment paper about 15 by 12 inches each and set them on the counter.
400°F
- Step 2
In a small bowl, mash the softened butter with the chopped tarragon, lemon zest, garlic and fine salt until evenly combined. Set aside.
5 min
- 4 tbsp unsalted butter
- 2 tbsp fresh tarragon leaves
- 1 tsp lemon zest
- 1 clove garlic
- 1/4 tsp fine salt
- Step 3
Put the sliced leeks in a bowl, cover with cold water and swish to loosen any grit, then lift them out and drain well. Toss the drained leeks with the olive oil and a pinch of salt.
5 min
- 2 medium leeks
- 1 tbsp olive oil
- kosher salt
- Step 4
Mound a quarter of the leeks in the center of one half of each parchment sheet, keeping the pile roughly the size of a fillet. Scatter a quarter of the halved cherry tomatoes over and around the leeks.
- 2 medium leeks
- 10 oz cherry tomatoes
- Step 5
Season the snapper fillets all over with kosher salt and pepper and lay one on each bed of vegetables. Spread about 1 tablespoon of the tarragon butter over each fillet, then top with 2 lemon slices and a tarragon sprig. Spoon 1 tablespoon of the white wine over each packet.
10 min
- 4 tbsp unsalted butter
- 4 skinless red snapper fillets (5–6 oz each)
- kosher salt
- black pepper
- 1/4 cup dry white wine
- 1/2 lemon
- 4 sprigs fresh tarragon
- Step 6
Fold the empty half of the parchment over the fish so the edges meet. Starting at one corner, make small overlapping folds along the open edge, pressing each crease firmly, until the packet is sealed all the way around like a half-moon. Twist the last corner tight. Set the packets on a baking sheet.
5 min
- Step 7
Bake until the packets are puffed and browned at the edges and the fish flakes easily at its thickest point, 14 to 16 minutes for fillets about 1 inch thick.
15 min, hands-off · 400°F
- Step 8
Slide each packet onto a dinner plate and let rest 2 minutes. Cut or tear the parchment open at the table, watching for the steam, and serve with lemon wedges.
2 min
- 1/2 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026