Granny's
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.
In all people there are two sets of feelings: One is fear, the
other is love. If there is fear, then we shrink as a person. But love, wow! That
can move mountains!
- Jorgen Roed