OVEN-STEAMED RED SNAPPER

Ingredients
*****
One 1-1/2 lb. red snapper (cleaned with head & tail on)
1 carrot (jullienned)
1 celery stalk (jullienned)
1 very small onion (thin rings)
6 parsley sprigs
6 thyme sprigs (lemon thyme is best)
juice of 1 lemon
1/2 T. butter
salt & pepper (to taste)

Salt and pepper the fish inside and out; do likewise with the lemon juice.
Place small daubs of butter inside and atop the fish.
Place the vegetables and herb sprigs inside and atop the fish.
Enclose the fish in an aluminum foil package leaving a few inches
of space between the top of the fish and the aluminum foil.
Cook in a 375 degree oven for approximately 25 min. (flesh should be firm).
[Foil package may be cooked on a barbecue]
(Serves 2)