Ingredients
1/4 cup capers, drained
4 teaspoons green peppercorns, in brine, drained
1 teaspoon dill seed
4 tablespoons freshly squeezed lemon juice, (about 2 lemons)
2 (about 1 1/2 pounds) fennel bulbs, sliced thin lengthwise
4 six-ounce fillets of red snapper, boned and skinned
1/2 teaspoon salt
1 lemon, cut into 8 thin slices
Preparation
Heat oven to 400 degrees. Place two baking sheets in oven. Combine capers, peppercorns, dill seed, and lemon juice in a small bowl. Set aside.
Fold four 24-inch pieces of parchment piece in half crosswise, cut each into a half-heart shape, and open. Divide fennel evenly among the parchments, forming a bed on one side of the heart. Sprinkle each serving with a tablespoon of caper mixture, and season with salt. Place a snapper fillet on each bed of fennel; season with salt, and top each packet with remaining caper mixture and 2 lemon slices. Fold parchment over the ingredients, making small overlapping folds along the edge to seal.
Using a large spatula, place packets on heated baking sheets. Bake until the packets have puffed and the fish is cooked, 15 to 18 minutes. Transfer packets to individual plates. Serve immediately.
