| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Lifetime tv, Life2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
lg |
Leek; white part only, |
|
|
; julienned |
| 1 |
lg |
Onion; finely chopped |
| 1 |
lg |
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
1. Preheat oven to 425 F.
2. Cut each sheet of parchment into a heart shape.
3. 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.
4. 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.
5. Season each side of the fillets with salt and pepper.
6. Place 1 fillet on each parchment heart and spoon 1/4 of the saut.ed
mixture over each fish, drizzle 1 tablespoon of wine over each fillet, and
top with a sprig of thyme.
7. Fold the parchment over and seal the edges by crimping them.
8. Bake until the parchment has puffed, 10-12 minutes.
9. Serve immediately.
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