Servings:
Serves 4 Servings
Ingredients
- 4 eight-ounce red snapper fillets
- 1 pulp of fennel, shaved
- 20 pcs of kalamata olives, cut into wheels
- 1 white onion, sliced
- 3 clove garlic
- 1 cup white wine
- 1/2 cup butter, softened
- 1 cup extra virgin olive oil
- 1 cup beefsteak tomato, diced
- 8 cup juniper berries, crushed
- 4 cup small bay leaves
Preparation
Baking Directions:
Brush the center of an 11" x 15" piece of aluminum foil with extra-virgin olive oil.
Place onion slices and shaved fennel in center.
Sprinkle with picked fennel greens, 1 bay leaf, and two juniper berries.
Top with one snapper fillet, skin side up.
Season with salt, pepper, garlic, diced tomatoes, butter and white wine.
Fold left and right sides of foil toward center; bring bottom and top of the foil together and fully enclose the fish.
Repeat this with the 3 other fillets.
Preheat grill to medium heat or regular oven to 380º.
Bake for 10 to 12 minutes.
Open the papillote, lift fish with a large spatula and transfer to a serving plate.
Top with the hot broth from the bottom of papillote.
