Red Snapper In A Bag

• 4 red snapper fillets 1.5 lbs
• 1 tsp minced garlic
• 1 Tbsp olive oil
• 2 Tbsp salt
• 1 Tbsp pepper
• 1 lemon
• 1 small red onion
• 1 yellow squash
• 1 roma tomato
• 1 zucchini
• 2 sprigs fresh oregano
• 2 sprigs parsley
• 1/4 C white wine

1. Preheat oven to 425
2. Cut parchment paper 15 x 48
3. fold it in half and place on a baking sheet.
4. Brush both sides of fish with minced garlic and olive oil, then season with salk and pepper.
5. Thinly slice lemon and veggies and place on top of the fish. Tuck a few pieces underneath.
6. Lay oregano and parsley on top.
7. Fold paper back in half and start to roll sides to create a bag. Before sealing completely, pour white wine into it.
8. Bake for 25 minutes.
9. Serve in bag, when cutting open be careful of steam.

red snapper, garlic, olive oil, salt, pepper, lemon, red onion, yellow squash, roma tomato, zucchini, oregano, parsley, white wine

Taken from www.epicurious.com/recipes/member/views/red-snapper-in-a-bag-50073445 (may not work)