Page 26 - TLBC1022

Chef’s Recipe

From the Kitchen of Chef Udo Mueller

at Coral Ridge Country Club

Snapper Al Cartoccio

Preheat oven to 400 F.

Directions
To cook the fregola, bring a large pot of water to a boil.
Season generously with salt. Taste the water and make sure
that it tastes salty. Boil the fregola, stirring occasionally, until
al dente, 8 to 10 minutes, depending on the size of the
fregola. Drain thoroughly.
Place the cooked fregola in a medium bowl and toss with
1 1/2 tablespoons of the olive oil. Add the tomatoes, scallion,
lemon juice, chili, olives, lemon zest, and the 1/2 teaspoon
salt. Toss to-gether and set aside.
Season the fish fillets generously on both sides with salt and
pepper. Arrange 4 pieces of parch-ment paper, each 12
inches by 17 inches, on a work surface. Fold each piece of
parchment paper in half so that the sheets are approximately
12 inches by 8 1/2 inches.

Open the parchment paper like a book and spoon
one-quarter of the fregola salad onto one-half of each piece
of parchment paper.
Lay the fish fillets on top of the fregola, skin side up. Drizzle
1 1/2 teaspoons of olive oil over each piece of fish. Place
one thyme sprig atop each fillet. Fold the parchment paper
over the fish fillets to close the book. Starting at the short side
of each book, roll or crimp the edges of the parch-ment to
create a tightly sealed packet (it will look like a half-moon
when you’re done). Place 2 fish packets on each of 2 baking
sheets, leaving a little space between the packets.
Bake the fish packets for 15 minutes. Serve each packet,
parchment paper and all, on a plate with a wedge of lemon.
Let guests open their own packets by puncturing the top half of
the parch-ment paper with a knife and fork, and drizzling the
fish with freshly squeezed lemon juice.

Enjoy!

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