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Saffron Cilantro Snapper in a Bag

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“This is a recipe that I came up with one day when I had to cook some Red Snapper with the spare ingredients that I had in my refrigerator. It was amazing the very first time I made it, so I never had to tweak the recipe. The sauce that results from steaming these ingredients is absolutely fantastic - the flavors all blend together to make a truly exquisite dish that's both healthy and delicious. Simply the best fish in a bag I've ever had.”

Ingredients Nutrition


  1. Preheat oven to 400º.
  2. For each serving: fold long sheet of parchment paper in half, place fish filet in middle on one side of the crease.
  3. Cover each serving with 1/2 of the Cilantro, 1/2 of the Green Onions, 1/2 chopped Tomato.
  4. Drizzle a dash (1/8 cup) of White Wine over each filet, and then place two sprigs of Thyme on top.
  5. Sprinkle a pinch of Saffron - you don't need much.
  6. Squeeze some lemon juice over it, and cover with two slices of Lemon.
  7. Salt and Pepper to taste (don't over salt!).
  8. Fold the paper over the fish and then crinkle up the edges to form the letter D.
  9. Place on a baking sheet and cook @ 400º for 18 minutes.

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