New Year Starts with Fish

Mark's New Year's Eve 2005 version 1 (8-ounce) salmon fillet, pin bones removed - added to make sure there's enough for three people 1 (2-3 pound) whole red snapper, cleaned, head on 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1 small bunch fresh parsley, chopped 1 whole lemon, zested and then thinly sliced 1/3 cup julienned fennel bulb 1/3 cup julienned carrots (Other tender vegetables as available) 1 cup thinly sliced red onion 2 teaspoons minced garlic 1 orange zested, peeled, then thinly sliced; discard seeds 1 tablespoon fish sauce 1 tablespoon soy sauce 1 tablespoon Fruity olive oil 1/2 cup white wine 1 tablespoon butter Preheat oven to 450 degrees F. Cut foil into 15 by 48-inch sheet. Fold in 1/2 and lay on baking/cookie sheet. Unfold. Coarsely chop fennel stems, 1 stick celery and put on bottom of foil. Lay snapper and salmon diagonally on sheet pan on top of 1 foil. Salt and pepper fish, inside and out. Place 1/2 lemon and orange zest, 1/2 herbs inside cavity of fish along with 1/2 of lemon, and 1/2 of red onion. Arrange vegetables next to fish on all sides. Put garlic, and remaining lemon and orange slices and red onion on fish and lay tomatoes and fennel creating somewhat of a wall. Pour fish and soy sauces, wine over fish and dot with butter. Drizzle with some fruity olive oil. Fold over edges of foil to create an almost airtight seal. Bake in oven for 30-40 minutes. Carefully open and serve or fillet before serving (be aware of bones in the fish). Serve fish with vegetables and spoon broth over fish. Reserve leftover vegetables and broth for use later. .