* Originally in: Home Cooking
 * Originally to: Nancy Backus

Oddly, in the packet I downloaded from Janis' Prizm board *ALL* of your posts 
are duplicated/doubled.

I looked at the bottom and saw they were *all* from Doc's. What's odd is Jim 
Weller's posts are also through Doc's .... and they are not doubled up. And 
here at Outpost everything is singles only. I wonder what happened.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Poisson En Papillote (Red Snapper Baked In Packets)
 Categories: Seafood, Herbs, Wine, Citrus
      Yield: 4 Servings
 
      4    (4-oz ) red snapper filets
           Salt & fresh ground pepper
     16    Sprigs thyme
      8    Sprigs rosemary
      4    Bay leaves
      4 tb Unsalted butter
      4 tb Olive oil
    1/2 c  White wine
    1/4 c  Fine chopped herbs; any
           - combination
      1    Lemon; in 4 wedges
 
  Heat oven to 450°F/232°C.
  
  Cut out four 16" x 10" heart-shaped pieces parchment
  paper; fold hearts in half lengthwise to form a crease
  down the middle. Place a filet in the center of one half
  of one heart, placing it next to the crease; season with
  salt and pepper, and place 4 sprigs thyme, 2 sprigs
  rosemary, 1 bay leaf, 1 tbsp. butter, and 1 tbsp. oil on
  top. Fold other half of heart over filet, and starting at
  the narrow end, begin folding open edges up; move 1/2"
  down the fold and create another fold. Repeat folding
  until packet is almost closed at the wide end; pour 2
  tbsp. wine in open hole, and then fold to close it
  tightly. Transfer packet to a baking sheet, and repeat
  with remaining parchment paper hearts, filets, herbs,
  butter, oil, and wine.
  
  Bake until fish is cooked through, about 8 minutes. To
  serve, open packets and discard whole herbs; transfer
  filets to serving plates, sprinkle with finely chopped
  herbs, and serve with lemon wedges.
  
  Meal Master Format by Dave Drum - March 02 2015
  
  Serves 4
  
  Source: www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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