Tasmanian Pepperberry Snapper en Papillote

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate snapper fillets seasoned with native Tasmanian pepperberry and baked in parchment to lock in moisture and flavor, served with lemon and fresh herbs. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs snapper fillets, Tasmanian pepperberry powder, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 220 cal/serving

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Ingredients

4 pieces, 6 oz each snapper fillets
1 tsp Tasmanian pepperberry powder
1, thinly sliced lemon
2 tbsp, chopped fresh dill
2 tbsp olive oil
1 tsp sea salt
1, thinly sliced garlic clove
4 sheets, 12x12 inches each parchment paper

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Instructions

Step 1: Preheat oven to 375°F (190°C). Lay out 4 sheets of parchment paper, one for each snapper fillet.
Step 2: Place each 6 oz snapper fillet in the center of a parchment sheet. Drizzle 1/2 tbsp olive oil over each fillet and season with 1/4 tsp sea salt and 1/4 tsp Tasmanian pepperberry powder.
Step 3: Top each fillet with 1 thin slice of lemon, 1/4 garlic clove sliced thinly, and sprinkle 1/2 tbsp chopped fresh dill.
Step 4: Fold the parchment paper over the fish and crimp the edges tightly to create sealed packets.
Step 5: Place the packets on a baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily.
Step 6: Carefully open the packets to release steam and serve the snapper immediately with the cooked lemon and herbs.