Snapper en Papillote with Bitter Rapini & Capers — Foster's Supermarket
Snapper en Papillote with Bitter Rapini & Capers

by Chef Aaron Molloy

Elevate your dining experience this month with the sophisticated flavors of Snapper en Papillote with Bitter Rapini & Capers. Immerse yourself in the exquisite blend of tender snapper, the bold punch of capers, and the distinctive bitterness of rapini—all enveloped in a delicate parchment parcel. This culinary creation promises a journey of indulgence, where each bite unveils a perfect harmony of flavors. Whether you’re a seasoned food enthusiast or an adventurous palate seeker, mark your calendar for a night of culinary delight as you savor this extraordinary dish that transforms an ordinary meal into a gourmet celebration.


  • 2 lemons
  • 1 sprig fresh rosemary
  • 1 stick of butter
  • 1 snapper fillet
  • Parchment paper
  • 1 bunch rapini (also known as broccoli rabe)
  • 2 tablespoons caper berries
  • 1 tablespoon Dijon mustard

Snapper En Papillote:
Step 1: Preheat your oven to 375 degrees. Rinse the snapper fillet, pat dry, and season generously with salt and pepper. Set aside.

Step 2: Slice one lemon into thin rounds. Arrange the lemon slices in a single layer on a large piece of parchment paper, roughly the same size as your snapper fillet. Place the snapper fillet skin side down on top of the lemon slices. Lay the sprig of rosemary on the fish. Completely cover the fillet with additional lemon slices. Place a generous dollop of butter on top of the lemons

Step 3: Fold and seal the parchment paper around the fish, ensuring it is well-sealed and that the skin side remains facing down. Bake in the preheated oven for approximately 20 minutes or until the fish is opaque and easily flakes with a fork.

 Bitter Rapini:

Step 1: Rinse the rapini thoroughly and pat it dry. In a saucepan or pot with a lid, melt some butter over medium heat. Add the caper berries to the melted butter and sauté for a minute. Add the whole rapini to the pot (do not chop).

Step 2: Squeeze juice from the remaining half lemon over the rapini. Add a few tablespoons of water (or dry white wine if preferred) to the pot. Cover the pot and let the rapini steam for a few minutes until it becomes vibrant green and slightly tender.

Step 3: Carefully remove the rapini from the pot, placing it on a plate and setting it aside. Increase the heat to high and reduce the remaining liquid in the pot until it thickens slightly. Season the reduced sauce with salt, pepper, and a tablespoon of Dijon mustard, stirring well.

Place the steamed rapini in the center of a serving plate. Carefully unwrap the baked snapper from the parchment paper and place the fillet on top of the rapini. Pour the reduced sauce with capers over the fish. Serve immediately and enjoy!