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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

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.

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