Red Snapper in White Wine with Julienned Vegetables

Preheat oven to 400 degrees F.

Remove any pin bones from the fish. Season fish on both sides with salt and pepper. Lay fish out in a single layer in a baking pan not much bigger than the fish when laid out side by side.

Pour in wine and dot fish with half the butter. Top each fillet with a sprig of thyme. Cover the dish tightly with foil and place in oven. Cook for about 12-15 minutes until fish is flaky and cooked through.

Meanwhile, working with a mandoline or by hand with a knife, cut peel carrot and cut into a julienne. Julienne zucchini. Peel chayote and remove pit. Julienne chayote.

Bring a small pan of salted water to a boil. Blanch carrots for 1 minute and remove with a slotted spoon. Blanch Chayote for 1-2 minutes until tender and remove with a slotted spoon.

Heat remaining butter in a medium saute pan. Add zucchini with a pinch of salt and pepper. Saute for a minute then add blanched carrot and chayote. Cook for another 1-2 minutes tossing veggies until heated through and crisp tender.

When fish is done cooking, arrange each fillet over some julienned vegetables and serve with rice or starch of choice.