Recipe for Snapper with Julienned Vegetables 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl butter
6 x fillets fresh red snapper, (4 ounce)
1/4 tsp salt
Freshly ground white pepper, to taste
2 x shallots, finely chopped
12 sprg fresh lemon thyme
2 cup mixed vegetables (carrots, yellow squash,
zucchini,
red bell peppers), julienned
3 oz fresh snow peas, cut in diagonal
6 tbl white wine
Instructions:
Instructions: Cut six 9 x 12-inch pieces of parchment paper and six 6-inch lengths of string.

Preheat oven to 400 F. Cut the butter into thin shavings and divide among the pieces of the parchment paper. Place each fillet on top of the butter, skin side down, and season with the salt and white pepper. Sprinkle the shallots and lemon thyme over the fillets and surround with the julienned vegetables and snow peas. Pour I tablespoon of the wine over each fillet and top with 1 lemon slice.

Completely enclose the fillets in the parchment paper by loosely rolling up the paper. Fold the ends and use the strings to tie the ends together like a handle. (Do not tear the paper.) Bake for 15 to 20 minutes.

Place 1 parchment pocket on each serving plate and cut open. Serve immediately.

YIELD: 6 SERVINGS

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