Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Baked onaga w/pancetta & herbs

Yield: 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 400øF 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

Web Standards & Support: