| 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 |
tb |
Olive oil |
| 2 |
tb |
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 400°F 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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