Baked Onaga with pancetta and Herbs

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

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 degrees F unti done. Serve snapper in paper. Yield 4

Baked Onaga with pancetta and Herbs printer friendly version located here.
Click Back to return.