Snapper Baked in
Parchment with Shrimp and Vegetables
Chef/Restaurateur Charlie
Palmer
Serves 4
1 small zucchini
1 yellow summer squash
1 shallot
Extra-virgin olive oil
Maldon sea salt
4 sprigs fresh thyme
4 bay leaves
4 red snapper filets (about 5 oz each), skin
lightly scored
½ pint cherry tomatoes
8 oz chanterelle mushrooms, cleaned and sliced
12 medium shrimp, peeled & deveined
Preheat the oven to 350°
F. Cut
four 13 x 18-inch pieces of cooking parchment.
Slice the zucchini and
yellow squash into thin (about 1/8-inch) rounds with a mandoline. Peel
and slice the shallot on the mandoline. On one half of each piece of
parchment, make a bed of squash slices interlaced with shallots; drizzle
with oil and season with sea salt and freshly ground white pepper.
Place a sprig of thyme and a bay leaf on each portion of vegetables and
then lay a snapper filet on top. Scatter tomatoes and mushroom slices
around the fish. Arrange three shrimp on each snapper fillet. Season
with salt and pepper and drizzle with a little more oil.
Fold the parchment over
the fish so the edges meet. Starting from one folded corner, begin to
twist and pleat the edges of the parchment together about 1 inch at a
time, crimping each pleat so it holds. Work your way around to the
other folded edge to forma half round packet. Refrigerate the packets
on a tray until your ready to cook them.
Bake the parchment
packets for 20 minutes, then transfer them to dinner plates. Cut a
small slit in one side of each packet for easier opening at the table.
Served with the San Francisco Chronicle
Wine Competition sweepstake winning sparkling wine: Roederer
Estate 1999 Brut Anderson Valley L'Ermitage.
