Recipe - Baked Onaga Wpancetta And Herbs

1 Whole red snapper, 10 ounce or
8 ounce fillet (skin on)
One half ounce Pancetta, cut or sliced up
One fourth ounce Leeks, julienne
One fourth ounce Carrots, julienne
1 Sprig fresh thyme
1 Sprig fresh oregano
1 tablespoon Olive oil
2 tablespoon 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 cut or sliced up 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
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998