Recipe courtesy of Marcelo Fiorentino, the owner of La Sirena restaurant in West Palm Beach.
- 1 8-ounce piece Yellowtail Snapper
- 2 Sprigs fresh Rosemary
- 2 leaves fresh sage
- 1 Sprig Italian Parsley
- 1 Tablespoon Butter
- 1 Teaspoon Olive Oil
- Lemon Zest
- Cracked black pepper and sea salt to taste
- 1 8 x 10 piece of parchment paper
Place butter on parchment paper, lay fish on top. Place rosemary, sage, Italian parsley on top of fish.
Add lemon zest, black pepper and sea salt and drizzle with olive oil. Seal parchment paper completely.
Place bag in saute pan and begin to cook on low heat until you can start to see it steaming inside. Cooking time is about 10 - 12 minutes.
If you would like to do ahead of time for a party, cook for about 7-8 minutes and set aside. Before serving, heat in 350 degree oven for about 7 - 8 minutes.
Place bag on plate, carefully unwrap and serve.
