Baked Red Snapper

Baked Red Snapper

Filets, potatoes, and seasonings are baked in parchment to retain moisture and flavor. Persian Lime Olive Oil is the perfect compliment!

Products used: Lime Sea Salt, Persian Lime Olive Oil


4 Red Snapper filets, about 6 oz each
4 - 10 inch pieces of parchment paper
SOOC Lime Sea Salt
4 Tbsp SOOC Persian Lime Olive Oil
8 sprigs fresh Thyme
2 baking Potatoes, thinly sliced lengthwise, about 16 slices
2 Leeks, white part thinly sliced
4 - 10 inch pieces of parchment paper


Preheat oven to 425°F. Sprinkle filets with Lime Sea Salt and pepper. Place a sheet of parchment on a baking sheet. Layer leeks and potatoes; place filets on top of layers, with thyme sprigs on top of fish. Drizzle Persian Lime Olive Oil over top.

Pull sides of parchment up and fold into a packet. Turn seam-side down on a baking tray.

Repeat with the remaining 3 filets. Bake for 25 minutes. Once fully cooked, plate and enjoy!