Baked Red Snapper In Parchment With Julienne Vegetables Recipe - Cooking Index

Ingredients

• 4 Red snapper filets - (5 oz ea) - scaled
• Salt - (optional)
• Freshly-ground black pepper - to taste
• 1 tablespoon
• 15ml
• Olive oil
• Fennel bulb - (abt 6 oz) - trimmed, and (medium) sliced into julienne strips
• 2 Leeks, white part only - cleaned, and sliced into julienne strips
• 1 Zucchini - (3 oz) - sliced julienne (small) strips
• 1 Garlic clove - minced
• 1/2 teaspoon
• 2.5ml
• Crushed fennel seed - (optional)
• 2 teaspoons
• 10ml
• Roma tomatoes - (6 oz total) - peeled, and (small) sliced into julienne strips
• Lemon slices for garnish - (optional)