| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Life2, Lifetime tv |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
|
Leek, white part only |
|
|
julienned |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Carrot, julienned |
|
|
Salt and freshly ground |
|
|
pepper to taste |
| 4 |
|
Fresh red snapper or bass |
|
|
fillets |
| 1/4 |
c |
Dry white wine |
| 4 |
|
Fresh thyme sprigs |
| 4 |
|
Sheets parchment paper |
INSTRUCTIONS
Preheat oven to 425 F. Cut each sheet of parchment into a heart shape.
In a medium saut pan, heat the oil over medium heat , add the garlic,
leek, onion and carrot, and season with salt and pepper to taste.
Cover and let cook for about 5 minutes, until the garlic, leek, onion,
and carrot are almost soft. Set aside to cool for 5 minutes. Season
each side of the fillets with salt and pepper. Place 1 fillet on each
parchment heart and spoon 1/4 of the sauted mixture over each fish,
drizzle 1 tablespoon of wine over each fillet, and top with a sprig of
thyme. Fold the parchment over and seal the edges by crimping them.
Bake until the parchment has puffed, 10-12 minutes. Serve immediately.
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