Recipe for Baked Onaga with Pancetta and Herbs

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 whl	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 sprg	fresh thyme
1 sprg	fresh oregano
1 tbl	Olive oil
2 tbl	White wine
	Salt, pepper to taste

Instructions:

Instructions: 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 400 F unti done. Serve snapper in paper.

Yield 4

Tylun Pang, The Westin Kauai, Hawaii

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