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Gulf Snapper En Papillote (in Paper)

8 oz Fillet of snapper
2 oz Zucchini, julienned
2 oz Yellow squash, julienned
2 oz Carrots, julienned
1 oz Dry white wine
1 Sprig fresh thyme or rosemary
Salt and pepper, to taste


Preheat oven to 350 degree F.

Place sole portions,wine, and lemon juice in a bowl. Season with salt and pepper. Cut parchment into heart shapes. Place portion of sole on one half of the heart. Place vegetables and thyme on sole. Brush olive oil on the edge of the heart and fold in half over sole. Crimp the edges of heart and seal. Prepare the second portion the same way.

Place both portions into the oven for 15-20 minutes.

When served, place on a plate and cut through the paper with a sharp knife. Be careful of the HOT steam!!

Serve with couscous.


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