Baked onaga w/pancetta and herbs
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Whole red snapper, 10 oz or 8 oz fillet (skin on) | |
| ½ | ounce | Pancetta, sliced |
| ¼ | ounce | Leeks, julienne |
| ¼ | ounce | Carrots, julienne |
| 1 | Sprig fresh thyme | |
| 1 | Sprig fresh oregano | |
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | White wine |
| Salt, pepper to taste | ||
| 1 | Piece parchment paper | |
Directions
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@... Source The Westin Way Food & Wine Chef Tylun Pang, The Westin Kauai, Hawaii Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin" <cjhartlin@...> on Jan 27, 1998