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Paper Bag Chili Snapper Recipe

Tender snapper fillets baked in a paper bag with a spicy chili sauce, creating a flavorful and aromatic dish with minimal effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Dinner
Cuisine: Australian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Fish:
  • 4 snapper fillets 6 oz each
  • Salt and pepper to taste
  • 1 tablespoon olive oil
For the Chili Sauce:
  • 2 tablespoons chili paste or chili sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 tablespoon lime juice
  • 1 tablespoon honey optional for sweetness
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh cilantro or parsley chopped (for garnish)

Equipment

  • Parchment paper or paper bags
  • Baking sheet
  • Knife and cutting board
  • Small bowl for mixing sauce
  • Spoon for spreading sauce
  • Measuring cups and spoons

Method
 

Prepare the Snapper:
  1. Preheat your oven to 400°F (200°C).
  2. Season the snapper fillets with salt and pepper on both sides.
  3. Drizzle olive oil over each fillet and set aside.
Make the Chili Sauce:
  1. In a small bowl, combine chili paste, olive oil, minced garlic, lime juice, honey (optional), ground cumin, and smoked paprika.
  2. Stir well to combine until the sauce is smooth.
Assemble in the Paper Bag:
  1. Lay a large piece of parchment paper or a paper bag flat on a baking sheet.
  2. Place the snapper fillets on the paper.
  3. Spoon the chili sauce generously over each fillet, ensuring the fish is well coated.
  4. Fold the parchment paper or paper bag into a sealed packet, making sure the fish is completely enclosed.
Bake the Snapper:
  1. Place the baking sheet with the sealed paper bag into the oven and bake for 20–25 minutes, or until the snapper is fully cooked and flakes easily with a fork.
  2. The paper bag will puff up as the fish steams in its own juices, ensuring the fish stays moist and flavorful.
Serve:
  1. Carefully open the paper bag (be cautious of steam) and serve the fish on a plate.
  2. Garnish with fresh cilantro or parsley and a squeeze of lime juice. Serve with rice, roasted vegetables, or a light salad.

Notes

  • Storage: Store any leftover fish in an airtight container in the fridge for up to 2 days.
  • Reheating: Reheat in the oven at 350°F for 10 minutes or until heated through.
  • Variations: Adjust the spice level by using more or less chili paste. Add a splash of coconut milk to the sauce for a creamier texture.
  • Tip: You can use other firm white fish like cod or tilapia if snapper is unavailable.