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Peter A

In article >,
says...

Here's mine.

Red snapper en papillote

Adapted from a Mario Batali recipe. Make sure you have really fresh fish
for this one. Serve with a lettuce and tomato salad, crusty bread, and a
chilled Orvietto.

One 2 lb red snapper, whole, gutted and scaled with gills removed
1/2c each julienned onion, turnip (young mild ones), parsnip, and carrot
1c Swiss chard, cut into thin strips
Several sprigs of fresh oregano and fresh basil
Salt, pepper, olive oil

Rinse and dry fish and sprinkle with S & P. Put oregano and basil in
cavity.

On a piece of aluminum foil or parchment paper large enough to wrap
fish, drizzle a few TB of olive oil and put half the veggies. Lay fish
on top and put remaining veggies on fish. Drizzle with few TB olive oil.
Wrap and put on cookie sheet. Bake at 450f for 30 minutes.