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Title: Baked Onaga W/pancetta & Herbs
Categories: Shellfish Vegetable Hawaii
Yield: 4 Servings
| 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 | tb | Olive oil |
| 2 | tb | 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 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