Baked Red Snapper In Parchment With Julienne Vegetables

Recipe Ingredients

4		Red snapper filets - (5 oz ea) - scaled
		Salt - (optional)
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Fennel bulb - (abt 6 oz) - trimmed, and (medium) sliced into julienne strips
2		Leeks, white part only - cleaned, and sliced into julienne strips
1		Zucchini - (3 oz) - sliced julienne (small) strips
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Crushed fennel seed - (optional)
2 teaspoons	10ml	Roma tomatoes - (6 oz total) - peeled, and (small)
		Sliced into julienne strips
		Lemon slices for garnish - (optional)

Recipe Instructions

Preheat oven to 450 degrees. Cut 4 pieces of parchment baking paper or double thickness aluminum foil into 12- by 15-inch rectangles. Fold in half from the short end and cut out a large heart shape along the fold, like a valentine. When unfolded the heart should measure about 14 inches wide and 12 inches long.

Rinse the red snapper filets; pat dry with paper towels. Season with salt (if using) and pepper to taste. Unfold the heart and lay a piece of snapper on the long side of each heart. Arrange the vegetables over the pieces of fish in a decorative pattern. Drizzle some of the olive oil over each.

Fold the heart over to enclose the fish and crimp the edges neatly to seal completely. Transfer fish packets on a large baking sheet and bake for 20 minutes, until parchment is puffed and browned and fish is opaque and flakes easily. Serve the closed packages at once, allowing each person to open their own packet at the table.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"

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