Donna’s recipe is really paper-bag snapper with preserved lemons. I had the will to make this but not all the ingredients. I looked for snapper, but it was not to be found. And I live in a state with tons of seafood. So I settled for catfish.
But Red Snapper would have been SOOOO good.
The fish is cooked in parchment with Basil, Preserved Lemons, Garlic, White wine, and Olive oil for about 30 minutes. The fish is flavorful, flaky, and definitely repeatable. No clean-up. Perfect!!
This was Gaye’s pick this week and the recope is from Donna’s book, Seasons. (page 40) So check on Gaye’s fish and then go over and visit with
We are a small group cooking from two of Donna Hays books and her recipes on line. Occasionally we branch out into other of her books. If you would like to join us just leave one of us a comment.