Collard-Wrapped Snapper with Roasted Tomatoes and Okra

Sealed inside a sturdy collard greens leaf, this snapper gently steams to create a tender and flavorful meal. The French call this method en papillote. We call it simply perfect.

Collard-Wrapped Snapper with Roasted Tomatoes and Okra
Yields: 4 servings
  • 4 large collard greens leaves, stems removed
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 (4-ounce) snapper fillets
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon crushed red pepper
  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 20 cherry tomatoes
  • 16 fresh okra pods, halved lengthwise
  • 4 cloves garlic, thinly sliced
  • ½ medium sweet onion, cut into wedges
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground black pepper
  • White balsamic vinegar, for drizzling
  1. Preheat oven to 450°.
  2. Place collard leaves rib-side down on a work surface. Place one rosemary sprig and one thyme sprig in center of each leaf. Sprinkle fish with ½ teaspoon salt and red pepper. Place 1 fillet, skin side up, in center of each leaf. Drizzle with 1 teaspoon oil. Fold leaves around each fillet to form a packet. Place each packet, seam side down, on one side of a jelly roll pan.
  3. In a large bowl, combine tomatoes, okra, garlic, onion, chopped thyme, and black pepper. Add remaining 1 tablespoon oil and remaining ½ teaspoon salt; toss well. Place on other side of pan.
  4. Bake for 15 minutes. Transfer fish packets to a serving plate. Cut open collard leaves. Serve with roasted vegetables. Drizzle with balsamic vinegar.



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