Steamed Snapper with White Wine Sauce

Servings: 2
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients:
2 x 185g snapper fillets, skinned
2 tbsp chopped parsley
2 thin slices of prosciutto, halved lengthways
2 tbsp dry white wine
1 tbsp oil
2 small bay leaves
2 small garlic cloves, finely chopped
sprig of thyme, leaves finely chopped
steamed baby potatoes, salad, to serve

White Wine Sauce
2 tbsp dry white wine
1 tbsp finely chopped eschalot
60g butter, cut into small cubes
1 tbsp lemon juice

1. Preheat oven to 230°C or 210°C fan. Cut out two sheets of baking paper (see below).  Cut each fish fillet into two even pieces and sprinkle with parsley. Wrap each piece with prosciutto and divide between baking paper, placing fish along centre crease. Top with wine, oil, bay leaf, garlic and thyme. Season well. Fold left half of paper over fish, then fold over and pleat edges to seal.  Heat a baking tray in oven for 5 mins. Place fish parcels onto tray and bake for 10 mins.
2. Meanwhile, make sauce. Heat wine and eschalot in a small saucepan on medium. Simmer for 2 mins, until reduced by half. Remove from heat and add butter, one cube at a time, stirring constantly, until sauce is creamy. Stir in lemon juice and season to taste.
3. Transfer parcels to two serving plates. Open out parcels and spoon white wine sauce over fish. Serve with steamed potatoes and salad.

Lyndey’s Note: To make our heart–shaped fish in paper (en papillote), cut out two 30cm x 32cm sheets of baking paper. Fold each in half to make a crease, then unfold. Cut out large heart shapes, using the crease as the centre. To make it as chicken & zucchini parcels Pan–fry 4 chicken breasts for 1–2 mins each side, until browned. Place chicken on four individual pieces of baking paper and spread over 1 tbsp dijon mustard. Top chicken with 2 sliced zucchini, 200g halved cherry tomatoes and 1/3 cup chopped mixed herbs, such as parsley, thyme and chives. Season with salt and pepper, wrap in paper and cook in a 210°C or 190°C fan oven for 15 mins. Serve with steamed potatoes and salad.

Recipe from September 2008 issue of BBC Australian Good Food magazine.