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Red Snapper Cooked En Papillote With Julienned Vegetables Recipe

56 faves
Nutrition per serving    (USDA % daily values)
CAL
468
FAT
20%
CHOL
81%
SOD
22%

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Ingredients for 6 servings

1 small leek, thoroughly washed, cut into thin julienne strips

Freshly ground black pepper

2 lemons, thinly sliced

Extra-virgin olive oil

1 small turnip, cut into thin julienne strips

6 whole baby red snappers, 8 to 12 ounces each, cleaned and scaled

24 small sprigs fresh tarragon or basil

Salt

1 carrot, cut into thin julienne strips

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