Sunkist Tangerine Snapper in Parchment Paper Recipe
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4 red snapper or other firm white fish filets (halibut; orange roughy), about 4-6 oz. each
tangerines*, zest and juice
2 Tbsp. flat-leaf parsley, chopped
1 clove garlic, minced
2 Tbsp. vegetable oil
1 Tbsp. olive oil
1 small red onion, thinly sliced
2 cups baby green beans, cut in 1/2” pieces
2 cups baby carrots, thinly sliced
1/4 cup chicken broth
tangerines*, peeled, segmented, seeded
1/2 cup fresh chives, chopped
Preheat oven to 400°F, and line one or two baking sheets with parchment paper or aluminum foil.
Combine citrus zest, juice, parsley, garlic, and vegetable oil in large non-reactive bowl or pan. Reserve 6 Tbsp of marinade and set aside.
Place fish filets in remaining marinade, coat well, and let rest for 20-30 minutes in refrigerator.
While fish marinates, heat olive oil in large skillet over medium heat. Add onion, beans, and carrots to skillet and sauté for about 4 minutes. Add chicken broth and cook for an additional 2 minutes.
Cut 4, 14-inch squares of parchment paper, fold each in half, and then re-open for preparing fish packets. Remove fish filets from marinade; discard marinade. Use reserved marinade for packet preparation.
For each parchment sheet, spoon about 1 cup sautéed vegetables along one side of fold. Top with one marinated fish filet, fresh tangerine segments, and a sprinkle of chives. Spoon 1 tablespoon of reserved marinade over fish. Fold paper and seal edges securely. Repeat for each packet.
Place packets on baking sheets, and cook for 20 minutes. Paper will be puffy and browned.
Place packets on serving plates and cut open. Serve immediately or reheat for unused/uncut packets.
*Use Sunkist tangerines, mandarins, or tangelos