WHOLE RED SNAPPER EN PAPILLOTE, MEDITERRANEAN STYLE
Makes 2 main course servings
1 head of garlic, separated and peeled
2 tbsp olive oil
1 tbsp balsamic vinegar
2 medium tomatoes, diced
2 tbsp capers, drained and chopped
1/4 cup Kalmata olives, chopped
1/2 tsp anchovy paste or 2 anchovy fillets, chopped
1/4 tsp crushed dried red pepper
1/4 cup fresh basil leaves, shredded
2- 1 lb (each) red snapper, gutted and scaled, heads left on, tails and fins trimmed
2 tbsp unsalted butter, melted
salt and pepper to taste
2-15" squares parchment paper
Preheat oven to 425 degrees.
Parboil the galic for one minute. Drain, discarding the liquid.
In a small bowl, combine the olive oil, vinegar, tomatoes, capers, olives, anchovy paste, crushed pepper flakes and basil leaves. Set aside. Rinse the fish thoroughly inside and pat dry. If the gills have not been removed, do so to avoid bitterness.
Assemble the packets: lightly brush the parchment sheets with melted butter. Fold each in half and reopen to reveal a center fold line. Lightly season the fish inside nad out wiht salt and pepper. Place a fish on the bottom half of each sheet of paper, leaving a 1 to 1-1/2" border. Spoon the tomato mixture and the garlic cloves over the fish. Fold the other half of each parchment paper over, and fold and crimp the edges to seal, forming a rectangular packet. Place the packets on a baking sheet. Bake for about 20 minutes or until the papillotes puff and the paper is slightly browned.
Transfer each papillote to a preheated dinner plate. Cut an "X" in the top of each packet to reveal the filling. Present the fish in the packet or slide each serving onto the plate and discard the paper.
Makes 2 main course servings
1 head of garlic, separated and peeled
2 tbsp olive oil
1 tbsp balsamic vinegar
2 medium tomatoes, diced
2 tbsp capers, drained and chopped
1/4 cup Kalmata olives, chopped
1/2 tsp anchovy paste or 2 anchovy fillets, chopped
1/4 tsp crushed dried red pepper
1/4 cup fresh basil leaves, shredded
2- 1 lb (each) red snapper, gutted and scaled, heads left on, tails and fins trimmed
2 tbsp unsalted butter, melted
salt and pepper to taste
2-15" squares parchment paper
Preheat oven to 425 degrees.
Parboil the galic for one minute. Drain, discarding the liquid.
In a small bowl, combine the olive oil, vinegar, tomatoes, capers, olives, anchovy paste, crushed pepper flakes and basil leaves. Set aside. Rinse the fish thoroughly inside and pat dry. If the gills have not been removed, do so to avoid bitterness.
Assemble the packets: lightly brush the parchment sheets with melted butter. Fold each in half and reopen to reveal a center fold line. Lightly season the fish inside nad out wiht salt and pepper. Place a fish on the bottom half of each sheet of paper, leaving a 1 to 1-1/2" border. Spoon the tomato mixture and the garlic cloves over the fish. Fold the other half of each parchment paper over, and fold and crimp the edges to seal, forming a rectangular packet. Place the packets on a baking sheet. Bake for about 20 minutes or until the papillotes puff and the paper is slightly browned.
Transfer each papillote to a preheated dinner plate. Cut an "X" in the top of each packet to reveal the filling. Present the fish in the packet or slide each serving onto the plate and discard the paper.