Gulf Seafood Cooked in Fata Paper with Creole Tomatoes and Herbs

Chef Anthony Spizale

Redfish (or speckled trout / flounder) filets baked in fata paper with shrimp stock and herbs.


1 4-ounce fresh redfish filet
2 Louisiana shrimp (21–25 count)
2 ounces jumbo lump Louisiana crab meat
1 Creole tomato slice
2 ounces olive oil
2 ounces shellfish stock
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 fresh chives
1 sprig of fresh chervil


Cut a piece of Fata paper 20 X 20 inches, brush with olive oil, and place in a small soup bowl to create a cup.
Place a slice of Creole tomato in the bottom of the paper cup. Top it with a small filet of fresh redfish (fold if necessary), the Louisiana shrimp, and crabmeat. Add the shellfish stock, salt, pepper, and a few fresh chives and chervil leaves.
Gather up the edges, twist, and secure them with a twist tie or a piece of string.
Bake the Fata paper pouch in a pre-heated 400ºF oven for about 15 minutes or until it's hot all the way through.
Remove the seafood package from the oven and serve it on a very hot soup plate. This will help the steam stay in the package on the way to the table. Grab a pair of trusty scissors and cut the top off the Fata paper, fold back, and enjoy.

Chef’s note: You may also use speckled trout or flounder in this dish with great results. You may also cook this dish in parchment paper if you omit the stock and seal it with folds.
Editor’s note: You can buy Carta Fata: Professional Cooking Foil in Harahan, LA, at John Koerner Co. Call 800.333.1913 or visit

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