Serves 4

24 oz red snapper

1 tablespoon extra virgin olive oil

1 carrot, julienned

2 squash, julienned

½ cup 1888 Artisan Olive Juice

1 cup white wine, like Pinot Grigio

2 tablespoons Italian parsley, chopped

Olives

Equipment: parchment paper and string



Preheat oven 375 degrees Fahrenheit

Divide snapper into four portions and set aside. In a non stick pan, add olive oil on medium high heat and sauté carrots and squash for about two minutes, or until tender. Add white wine and simmer for five minutes, until reduced. Add in 1888 Artisan olive juice and Italian parsley. Simmer for two more minutes.

Cut four pieces of parchment paper about 10 inches long. Line each piece of parchment paper in a bowl (about three cup capacity). Having the bowl underneath the parchment paper will allow you to put ingredients inside without spillage before wrapping it up. Place snapper on the paper and add a portion of the vegetable mixture on top of fish. Add 6-8 olives to each parcel and spoon in wine olive sauce. Bring the ends of the parchment paper together to enclose and tie it up with kitchen string. It should look like a present.

Transfer the parcels to the oven and bake for 20 minutes, until snapper is opaque.



Recipe by Cheryl Ng Collett of ittybittyfoodies.com

Ingredients provided by Artizone.com, an online grocery market and home delivery service.