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 Foil-Wrapped Louisiana Red Snapper

Foil-Wrapped Louisiana Red Snapper


  • 4 each - Foil, 8x8Olive oil cooking spray as needed
  • 4 oz - Fresh fennel, small-diced
  • 4 each - Louisiana Red Snapper Fillets, skinless, cut into 3 oz. pieces
  • 6 oz. - Tomatoes, small-diced
  • 2 oz. - Red onions, small-diced
  • ¼ cup - Fresh basil, chopped
  • ½ cup - White wine


  1. Pre-heat oven to 425 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 thrid of each foil square. Top each with Louisiana 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.

Nutrition Facts:
Single Serving;

Calories 143
Protein (g) 23.4
Carbohydrates (g) 6.0
Dietary Fiber (g) 0.8
Fat (g) 1.7
Saturated Fat (g) 0.3

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