From Chef Brandi Key of Coppa, in Houston
4 eight-ounce boneless, skinless snapper filets
olive oil, as needed
kosher salt, as needed
black pepper, as needed
8 lemon slices
8 basil leaves
4 oregano sprigs
4 tablespoons butter, diced small
baking sheet, parchment paper, paper clips, and scissors
Mix the eggs, canola oil, and Frangelico in a bowl. Using a separate bowl, combine the flour and baking powder. Add the flour mixture to the egg mixture and whisk to combine. Mix in the sugar.
Preheat oven to 400 degrees. Season each filet evenly with olive oil, kosher salt, and black pepper and set aside. With scissors, cut 4 fourteen- by fourteen-inch squares of parchment paper. Place the snapper filets on baking sheet. Place one seasoned fish filet on the left side of each piece of parchment, leaving a 1-inch margin of parchment visible around the fish. Divide the lemon slices, basil leaves, oregano, and diced butter among all four pieces of fish, arranging neatly on top. Fold the right side of one of the parchment pieces so that it meets the left edge of the paper, covering the fish. Working with one edge at a time, make several 1/4-inch folds along the three edges to seal the fish inside of the paper. If needed, secure the corners with paper clips to ensure the packet is well sealed. Repeat this process for the remaining fish filets.
Place the parchment‐wrapped packets on baking sheet and bake for 12 to 15 minutes, or until the fish are just cooked through. If you are concerned if the fish is done, remove one of the packets from the oven and carefully open one of the corners. Be cautious, as steam will escape the packet and could cause a burn. Check the fish with a fork to see if it is cooked. If more time is needed, close the corner of the packet and continue baking. Remove the packets from the oven and discard the paper clips. Using scissors, cut open each packet and drizzle olive oil over each filet. Serve immediately in the parchment paper.