Red Snapper Papilote

by Chef Didier Leroy

4 fresh red snapper fillets, de-boned, with skin
   Olive oil
1 medium green zucchini sliced into thin discs
3 vine-ripened tomatoes, thinly sliced
8 medium button mushrooms, thinly sliced
1 bunch fresh basil
Juice of 1 lemon
Sea salt fresh ground black pepper to taste

1. Spread out four eight-inch squares of tinfoil on working area, shiny side down. Drizzle olive oil in a small circle in the centre of each.

2. Center and layer vegetables in a line, beginning with zucchini. Follow with tomatoes, mushrooms and basil. Lay snapper fillets atop, skin side up and add pinch of salt and pepper.

3. Gently bring edges of foil in to form a small satchel. Do not close completely.

4. Bake in 450 degree oven for eight to 10 minutes.

5. Drizzle fresh lemon juice and olive oil over cooked fish and present in foil allowing guests to open foil bags themselves. Serves 4.