Baked Onaga W/pancetta & Herbs Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1: Whole red snapper, 10 oz or 8 oz fillet, skin on
1/2 ounce: Pancetta, sliced
1/4 ounce: Leeks, julienne
1/4 ounce: Carrots, julienne
1 Sprig: fresh thyme,
1 Sprig: fresh oregano,
1 tbsp: Olive oil,
2 tbsp: 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 400
F 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
Source from luhu.jp
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 400
F 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
Source from luhu.jp