Baked Onaga With Pancetta And Herbs

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#64387

serves/makes:

ready in:
30-60 minutes

ingredients

1 whole Onaga or red snapper, filleted (skin on)
1/2 ounce pancetta, sliced
1/4 ounce leeks, julienne
1/4 ounce carrots, julienne
1 sprig fresh thyme
1 sprig fresh oregano
1 tablespoon olive oil
2 tablespoons white wine
salt and pepper, to taste

directions

Clean and remove scales from snapper.

Cut parchment paper large enough to wrap fish. Place fish on oiled paper and 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 folding ends.

Bake at 400 degrees F until done. Serve snapper in paper.