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SNAPPER PARMENTIÈRE
Serves 6.
- 1 medium butternut squash, sliced
- 1 Tablespoon olive oil sea salt to taste
- 1 onion, sliced 6 fillets of snapper (or whole fish, 3-4 pounds)
- black pepper to taste
- 4 celery stalks, minced
- 1 onion, minced
- 1 clove garlic, minced
- 1 carrot, minced
- 1 bay leaf
- parsley
- 1 Tablespoon dried thyme
- 1 Tablespoon dried oregano
In a glass baking pan make a layer of squash slices. Sprinkle with olive oil and salt and top with a layer of onion slices.
Rub fish fillets with salt and pepper and place celery, minced onion and garlic, carrots, bay leaf, parsley, and part of the thyme and oregano on top.
Roll fillets up and secure with a toothpick. Place them in the baking dish, sprinkle with the rest of the herbs, salt, and ground pepper. Cover and bake for about 1/2 hour.
This dish can be done using a whole fish. In that case you would choose a snapper of about 4 pounds, stuff it with the herbs and vegetables, and place it belly down in a baking dish of the same size as the fish.
Cover and bake for about 1 hour in preheated 350o oven.
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