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Home » Recipes » Baked Onaga With Pancetta And Herbs

Baked Onaga With Pancetta And Herbs Recipe

Name: Baked Onaga With Pancetta And Herbs
Ingredients: 1 whl red snapper, 10 ounce or possibly 8 ounce fillet (skin on); 1/2 ounce Pancetta, sliced; 1/4 ounce Leeks, julienne; 1/4 ounce Carrots, julienne; 1 sprg fresh thyme; 1 sprg fresh oregano; 1 Tbsp. Extra virgin olive oil; 2 Tbsp. White wine Salt, pepper to taste; 1 piece parchment paper

by Global Cookbook

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Servings: 4

Ingredients

Cost per serving $1.05 view details

1 whl red snapper, 10 ounce or possibly 8 ounce fillet (skin on)
1/2 ounce Pancetta, sliced
1/4 ounce Leeks, julienne
1/4 ounce Carrots, julienne
1 sprg fresh thyme
1 sprg fresh oregano
1 Tbsp. Extra virgin olive oil
2 Tbsp. White wine Salt, pepper to taste
1 piece parchment paper

Directions

Clean and remove scales from snapper.
Cut parchment paper large sufficient to wrap fish. Place fish on oiled paper, season with salt and pepper.
Place sliced pancetta and vegetable julienne on fish. Drizzle wine and extra virgin 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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Amount Per Serving	%DV
Serving Size 64g
Recipe makes 4 servings
Calories 94
Calories from Fat 39	41%
Total Fat 4.44g	6%
Saturated Fat 0.73g	3%
Trans Fat 0.0g
Cholesterol 22mg	7%
Sodium 86mg	4%
Potassium 261mg	7%
Total Carbs 0.9g	0%
Dietary Fiber 0.4g	1%
Sugars 0.14g	0%
Protein 12.04g	19%

Baked Onaga With Pancetta And Herbs Recipe

Ingredients