My 110th recipe with the Wednesday with Donna Hay group is Paper Bag Snapper with Preserved Lemon, was chosen for the group by Gaye, and is found in Donna Hay's cookbook Seasons on page 40. (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time. This recipe was posted by the group on June 18, 2014.)
The ingredient list: sliced preserved lemon rind, garlic, baby snapper, salt, pepper, basil, olive oil, and white wine.
I managed to score a baby snapper from my fish monger for this so I was really happy about that and also scoring the preserved lemons from the international market here. Both items can often be a little difficult to locate in Indiana. That said, any whole fish and lemons, preserved or not, would work nicely.
The entire thing gets assembled in the paper bag (I used parchment as I had it on hand and it makes me think I'm back to cooking French LCB again when I make those little heart-shaped parchment packets) and cooks in the oven for only a half hour. I just have the "before" and "after" baking photos as frankly, when I untied it after cooking it sort of fell apart and looked like some sort of massacre. It didn't affect the taste whatsoever as it was delicious, tender and moist. and full of a nice wine/lemon/basil flavor. I need to make these kinds of things more often. Absolutely delicious.