Striped Snapper ‘Americaine’ en Papillote
Serves 4

• 1 large yellow onion, sliced
• 1 red bell pepper, julienne
• 1 yellow bell pepper, julienne
• 2 large, ripe tomatoes, 1/2 inch dice
• 1 tablespoon minced thyme
• 1/4 cup soy sauce
• 4 5- to 6-ounce pieces snapper, skin off
• Extra virgin olive oil for cooking
• Kosher salt and freshly ground black pepper to taste
• 4 sheets parchment paper

Have oven preheated to 400 degrees and a large baking dish preheating in the oven. In a bowl, combine onions, peppers, tomatoes, thyme, soy sauce and enough olive oil to coat; check for seasoning. Pull baking dish from oven and dump in onion mixture; stir to melt vegetables. Season snapper with salt and pepper. Using aluminum foil as your "papillote" lay down a 1/2 inch layer of onion mixture a bit larger than the seasoned fillet, then top with fillet. Drizzle additional olive oil on fish, fold en papillote and seal well. Place packages into baking dish and pour in about 1/2-inc water. Bake in oven until papillote is inflated and fish is cooked through, about 15 minutes. Serve on plate, table side, slice open there.