Fish en Papillote

• 1 small red snapper fillet
• About 12 snow peas, blanched for 10 seconds if fresh, defrosted if frozen
• 1/4 cup blanched julienned carrots (may use salad bar carrots, if trimmed down)
• 2 small red potatoes, boiled and sliced thin
• A squeeze of fresh lemon juice
• Salt and freshly ground pepper
• 1 teaspoon minced gingerroot
• 1 garlic clove, minced
• 1 tablespoon butter

1. Just to the right of center on a large square of aluminum foil, arrange the fish fillet, skin side down.
2. Arrange the vegetables around it and season the fish and the vegetables with salt and pepper.
3. Sprinkle the ginger root, garlic and lemon juice over the fish and top with butter.
4. Fold the foil in half to enclose the fish and the vegetables and fold down the edges to make a tight package.
5. Bake in a preheated 400 degree oven for 12 to 15 minutes or until the fish is just cooked through.

red snapper, snow peas, blanched julienned carrots, red potatoes, lemon juice, salt, gingerroot, garlic, butter

Taken from www.foodnetwork.com/recipes/fish-en-papillote.html (may not work)