Baked Onaga With Pancetta And Herbs Recipe

• 1 whl red snapper, 10 ounce or possibly 8 ounce fillet (skin on)
• 1/2 ounce Pancetta, sliced
• 1/4 ounce Leeks, julienne
• 1/4 ounce Carrots, julienne
• 1 sprg fresh thyme
• 1 sprg fresh oregano
• 1 Tbsp. Extra virgin olive oil
• 2 Tbsp. White wine Salt, pepper to taste
• 1 piece parchment paper

1. Clean and remove scales from snapper.
2. Cut parchment paper large sufficient to wrap fish.
3. Place fish on oiled paper, season with salt and pepper.
4. Place sliced pancetta and vegetable julienne on fish.
5. Drizzle wine and extra virgin olive oil over fish, place herb sprigs on fish and close parchment paper by folder ends.
6. Bake at 400 F unti done.
7. Serve snapper in paper.
8. Yield 4
9. Tylun Pang, The Westin Kauai, Hawaii

red snapper, leeks, carrots, thyme, oregano, extra virgin olive oil, white wine salt, parchment paper

Taken from cookeatshare.com/recipes/baked-onaga-with-pancetta-and-herbs-75149 (may not work)