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  Recipe Home » SeaFoods » Baked Onaga W/Pancetta & Herbs
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  Baked Onaga W/Pancetta & Herbs
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 289
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 tbsp Olive oil
2 tbsp 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
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