Sunkist Tangerine Snapper in Parchment Paper Recipe

Sunkist Tangerine Snapper in Parchment Paper Recipe Image

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Best with Sunkist® Tangerines
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  • 4 red snapper or other firm white fish filets (halibut; orange roughy), about 4-6 oz. each
  • 3 Sunkist® 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
  • 3 Sunkist® tangerines*, peeled, segmented, seeded
  • 1/2 cup fresh chives, chopped

Instructions: (Makes 4 servings)

  • 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