Food Network: Red Snapper Cooked en Papillote with Julienned Vegetables

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Red Snapper Cooked en Papillote with Julienned Vegetables
Recipe courtesy Wolfgang Puck

Ingredients
6 whole baby red snappers, 8 to 12 ounces each,
cleaned and scaled
Salt
Freshly ground black pepper
24 small sprigs fresh tarragon or basil
1 carrot, cut into thin julienne strips
1 small leek, thoroughly washed, cut into thin julienne strips
1 small turnip, cut into thin julienne strips
Extra-virgin olive oil
2 lemons, thinly sliced

Instructions
On the thickest part of each side of the snappers, cut
a 1/2-inch-thick incision along its length. Season the snappers inside and out
with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity.

Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish.
Preheat the oven to 450 degrees F.

Arrange half of the julienned vegetables in beds in the center of each piece of
foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange
the remaining vegetables on top, then cover with lemon slices and the remaining
herbs.

Close the foil around each fish, double pleating the edges together to form

airtight packages. Place the packages on a baking sheet and bake them until they
have puffed up like balloons, about 15 minutes.

Serve each foil package on a dinner plate. Let each guest carefully open the
package to eat the fish, easing the fillets off the bone along the top incision
and then pulling out the spine and ribs in a single piece.