Red Snapper En Papillote

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Red Snapper En Papillote

Butter

4 parchment paper or heavy duty foil envelopes

8 small red potatoes

12 baby carrots

16 medium spears asparagus

8 cherry or 16 grape tomatoes

Four 6-8-oz. red snapper filets

6 sprigs fresh thyme

Salt and pepper

With piece of butter, lightly coat inside of each envelope. Heat oven to 350° F.

In boiling, salted water, cook potatoes (washed, not peeled and cut into 1-inch cubes) and carrots (washed and peeled). After 4 minutes, add asparagus (washed and with woody ends snapped off) and tomatoes; cook all vegetables for additional 4 minutes. Drain well.

Season fish filet (snapper or any nonoily fish may be used) with salt and freshly ground pepper. Place it near center fold of envelope and scatter 1/4 of all vegetables and thyme over fish. Seal envelope well. Repeat this step with remaining ingredients and envelopes.

Place 4 envelopes on baking sheet and bake 20 minutes.

To serve: Place each envelope on individual plate. Slit open envelopes, keeping face away from escaping steam. Eat without removing envelope from plate.

Makes 4 servings.

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