Love and Spices:
Red snapper papillote

An easy yet impressive fish dish perfect for entertaining guests

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook in English by Monique Singer, offers unique recipes dedicated to cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the flavours of the world, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Red Snapper papillote with herbs and spices

A quick and easy recipe with incredible flavour, and great presentation; this dish is one of my favourites. Your friends and guests will be impressed.

Preparation time: 30 min | Cooking time: 30 to 40 min | Preheat oven to 375°F/190°C | Yields: 4 servings

• 2 lb / 1 kg red snapper
• 1 cup / 135 g black or green olives, optional
• 1 cup / 250 ml white wine
• 1/2 preserved lemon, thinly sliced
• 4 tbsp olive oil
• 2 whole garlic heads, peeled about 20 cloves
• 2 tbsp lemon, juiced
• 2 tbsp rosemary, chopped
• 2 tbsp thyme, chopped
• 6 sprigs thyme for garnish
• 2 tbsp sage, chopped
• 1 tsp black peppercorn
• 1 tsp red peppercorn
• 3/4 tbsp sea salt
• 1 tbsp allspice berries
• 1/2 tsp grain of paradise, optional
• 3 pods star anise
• 3 cloves
• A pinch of cayenne, optional

Place the red snapper in a baking dish lined with a piece of parchment paper, large enough to overlap.
Season with oil, lemon juice, herbs, cayenne, all the spices, garlic cloves, preserved lemon, olives, salt, and pepper, then add the wine.
Cover the fish with the overlapping parchment paper and roast for 30 to 40 minutes.
Baste occasionally.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn