From “Charlie Palmer’s Practical Guide to the New American Kitchen”


  • 1 small zucchini
  • 1 yellow summer squash
  • 1 shallot
  • Extra-virgin olive oil
  • Maldon sea salt
  • 4 sprigs fresh thyme
  • 4 bay leaves
  • 4 red snapper fillets (about 5 oz each), skin lightly scored
  • ½ pt cherry tomatoes
  • 8 oz chanterelle mushrooms, cleaned and sliced
  • 12 medium shrimp, peeled & deveined


Prepare four 13 x 18 inch pieces of cooking parchment.

Slice the zucchini and yellow squash into thin (about 1/8 inch) rounds with a mandoline. Peel and slice the shallot on the mandoline. On one half of each piece of parchment, make a bed of squash slices interlaced with shallots; drizzle with oil and season with sea salt and freshly ground white pepper. Place a sprig of thyme and a bay leaf on each portion of vegetables and then lay a snapper fillet on top. Scatter tomatoes and mushroom slices around the fish. Arrange three shrimp on each snapper fillet. Season with salt and pepper and drizzle with a little more oil.

Fold the parchment over the fish so the edges meet. Starting from one folded corner, begin to twist and pleat the edges of the parchment together about 1 inch at a time, crimping each pleat so it holds. Work your way around to the other folded edge to forma half round packet. Refrigerate the packets on a tray until your ready to cook them.

Preheat the oven to 350 degrees F. Bake the parchment packets for 20 minutes, then transfer them to dinner plates. Cut a small slit in on e side of each packet for easier opening.