Paper-Baked Snapper with Artichokes and Mushrooms
In this snapper recipe, the snapper is baked in paper with artichokes and mushrooms and served with lemon wedges and crusty bread. A quick, easy fish recipe for dinner.
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Ingredients
- 1 tbsp extra-virgin olive oil
- 80 gm unsalted butter
- 200 gm saffron milk caps (see note), quartered
- 2 garlic cloves, crushed
- 1 tbsp finely chopped thyme, plus extra sprigs, to serve
- 125 ml (½ cup) fish or vegetable stock
- 100 gm marinated artichokes
- 2 plate-size snapper (500gm each), scaled, cleaned and scored
- 60 ml (¼ cup) white wine
- Lemon wedges, to serve
- Crusty bread, to serve
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