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Baked Onaga with pancetta and Herbs Recipe
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To make Baked Onaga with pancetta and Herbs you will need
Ingredients
| 1 | | Whole red snapper, 10 oz or 8 oz fillet (skin on) | | 1/2 | ounces | Pancetta, sliced | | 1/4 | ounces | Leeks, julienne | | 1/4 | ounces | Carrots, julienne | | 1 | | Sprig fresh thyme | | 1 | | Sprig fresh oregano | | 1 | tablespoon | Olive oil | | 2 | tablespoons | 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
Enjoy your Baked Onaga with pancetta and Herbs
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Fri 31 Oct 2008
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