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Pompano En Papillotee

2 lb Pompano
1/2 c Tomato puree
1 c Tomatoes, peeled chopped
1/2 c Mushrooms, chopped
1 tb Shallots, chopped
1/2 c Bread crumbs


Cook puree, tomatoes, mushrooms and shallots, seasoning to taste, for about 20 minutes, sauteeing shallots and mushrooms first the adding tomatoes. Lightly sautee the filleted pompano in butter. Grease parchment or cooking paper lightly with olive oil. Arrange fillets in center. Sprea sauce over fillets. Sprinkle on bread crumbs and fold paper and roll unti fish are completely encased. Allow to warm on stove top. Place in a moderately (400) oven for seven minutes or until paper begins to scorch and inflate. Serve in paper.


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