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

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