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Baked Onaga W/pancetta And Herbs

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CATEGORY CUISINE TAG YIELD
Seafood, Vegetables Naga Seafood, Vegetables 4 Servings

INGREDIENTS

1 Whole red snapper, 10 oz or
8 oz fillet skin on
1/2 oz Pancetta, sliced
1/4 oz Leeks, julienne
1/4 oz Carrots, julienne
1 Sprig fresh thyme
1 Sprig fresh oregano
1 T Olive oil
2 T White wine
Salt, pepper to taste
1 Piece parchment paper

INSTRUCTIONS

Clean and remove scales from snapper.  Cut parchment paper large enough
to wrap fish.  Place fish on oiled  paper, season with salt and pepper.
Place sliced pancetta and vegetable julienne on fish. Drizzle wine and
olive oil over fish, place herb sprigs on fish and close parchment
paper by folder ends. Bake at 400øF unti done. Serve snapper in
paper. Yield 4 Typed in MMFormat by cjhartlin@msn.com Source The
Westin Way Food & Wine Chef Tylun Pang, The Westin Kauai, Hawaii
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 17mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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