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Chef’s Recipe

From the Kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Snapper Al Cartoccio

Amount Measure Ingredient/Prep Method
4 ounces fregola pasta or Israeli couscous
1 /2 tsp kosher salt, + more for cooking grains
3 /2 tbls extra-virgin olive oil
1
1 /3 cups halved grape or cherry tomatoes
1
3 tbls thinly sliced scallion
2 tbls freshly squeezed lemon juice
1 /2 tbls minced fresh hot chili
1
(red finger or red jalapeño)
7 Kalamata olives, pitted/roughly chopped
1 /2 tsp finely grated lemon zest
1
4 6-8 oz Snapper fillets
Freshly cracked black pepper
4 sprigs thyme
4 lemon wedges
Preheat oven to 400 F

Directions
To cook the fregola, bring a large pot of water to a boil. Season generously with salt.
Taste the water and make sure that it tastes salty. Boil the fregola, stirring occasionally
until al dente, 8 to 10 minutes, depending on the size of the fregola. Drain thoroughly.
Place the cooked fregola in a medium bowl and toss with 1 1/2 tablespoons of the
olive oil. Add the tomatoes, scallion, lemon juice, chili, olives, lemon zest, and the
1/2 teaspoon salt. Toss together and set aside.
Season the fish fillets generously on both sides with salt and pepper. Arrange 4 pieces
of parchment paper, each 12 inches by 17 inches, on a work surface. Fold each
piece of parchment paper in half so that the sheets are approximately 12 inches by
8 1/2 inches.

Open the parchment paper like a book and spoon one-quarter of the fregola salad onto
one-half of each piece of parchment paper.
Lay the fish fillets on top of the fregola, skin side up. Drizzle 1 1/2 teaspoons of olive oil over each piece of fish. Place one
thyme sprig atop each fillet. Fold the parchment paper over the fish fillets to close the book. Starting at the short side of each
book, roll or crimp the edges of the parch-ment to create a tightly sealed packet (it will look like a half-moon when you’re done).
Place 2 fish packets on each of 2 baking sheets, leaving a little space between the packets.

Bake the fish packets for 15 minutes. Serve each packet, parchment paper and all, on a plate with a wedge of lemon. Let guests
open their own packets by puncturing the top half of the parch-ment paper with a knife and fork, and drizzling the fish with
freshly squeezed lemon juice.

30 CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION

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