Eat Gulf Seafood

Foil-wrapped Gulf Red Snapper

Foil-wrapped Gulf Red Snapper
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Prep Time:






  • 4-cut into 3 oz. portions Gulf Red Snapper fillets
  • Olive Oil cooking spray
  • 4 oz. Fennel, small-diced
  • 6 oz. Tomato, small-diced
  • 2 oz. Red onion, small-diced
  • 1/4 cup Fresh basil, chopped
  • 1/2 cup White Wine
  • Foil, cut into 8 x 8 pieces - 4 ea.


  1. Pre-heat oven to 425 F degrees. Lay out each foil square; fold the first inch of each edge up, all the way around. Spray olive oil to cover the inside of the foil.
  2. Place a bed of fennel over the lower third of each foil square. Top each with Gulf Red Snapper fillet.
  3. In a bowl, mix tomatoes, onion and basil. Spoon equal amounts of this mixture over fillet. Drizzle equal amounts of wine over each fillet.
  4. Fold over each foil packet and close completely; seal each edge tightly.
  5. Place packets on a sheet pan to catch any leakage. Place pan into preheated oven for 12-15 minutes or until the fish is cooked through.
  6. Remove from oven to individual serving plates or bowls.

Compliments of Louisiana Seafood Promotion & Marketing Board