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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Cook Time: 15 minPrep Time: 20 min
Yield: 4 servings 

Ingredients:
4 Roma tomatoes, chopped
4 6 ounce fillets of snapper (or grouper)
16 large shrimp
8 large scallops
16 little neck clams
16 pearl onions, peeled
1/2 pound small green beans or thin aspargus
2 ounces shredded carrots
4 tbs butter
1/2 cup white wine
salt and freshly ground pepper to taste
fresh thyme



Instructions:
Cut 8 8"x8" squares of parchment and place 4 on a
baking sheet. Begin layering with chopped
tomatoes, then fish. Sprinkle with salt and
pepper. Arrange shellfish and onions around the
fillets and top with green beans and shredded
carrots.

Melt the butter and wine and boil 1 minute.
Pour over the fish and top each fillet with a
sprig of thyme.

Place the remaining pieces of parchment on top and
fold to edges to seal each bundle. You can staple
the edges for a tighter seal, leaving one corner
open for steam to escape.

Bake in a preheated 425 degree oven for 12-15
minutes, depending on the thickness of the fish.
Remove to serving plates and open parchment at the
table.



 

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