Serves 4.
Ingredients:
4, 6 oz red snapper filets
16 spears of asparagus, woody ends trimmed off
4 tomatoes, quartered
8 sweet baby peppers, stemmed, seeded and chopped
4 tbsp butter
1 tbsp fresh rosemary, chopped
garlic powder, salt and pepper
Directions:
Preheat oven to 375.
Place a piece of parchment paper about 18 inches long on a flat surface. Place one red snapper fillet on the lower half of the parchment paper, top with 4 asparagus spears, 4 pieces of tomato and 2 chopped peppers. Top that with 1 tbsp of butter, sprinkle with rosemary, garlic powder, salt and pepper.
Fold the parchment paper over to cover the fish and vegetables. Starting at one end, roll the two sides of the parchment paper together until the package is sealed to trap seem in.
Repeat for the remaining ingredients, making four packages.
Place packets on baking sheet and bake at 375 for 18 minutes. Be careful when opening the packets, the steam is very hot. Serve over rice or buttered noodles.
Thanks again Jackie! Back to the beach for me 😉