Baked onaga w/pancetta and herbs
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Baked onaga w/pancetta and herbs
  Herbs    Vegetables    Seafood  
Last updated 6/12/2012 1:06:16 AM. Recipe ID 31665. Report a problem with this recipe.
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      Title: Baked onaga w/pancetta and herbs
 Categories: Seafood, Vegetables
      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 400F 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




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Recipe ID 31665 (Apr 03, 2005)

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