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RED SNAPPER BAKED IN PARCHMENT WITH TOMATOES & MUSHROOMS

Ingredients
4 fillets of Red Snapper, 6 oz. each
2 ripe Tomatoes
8 oz. Cremini Mushrooms
1 tablespoon Parsley, chopped
4 tablespoons Filippo Berio® Olive Oil
6 sprigs Basil
½ cup White Wine
4 parchment sheets, approximately 10-inches in diameter
Salt
Pepper

Instructions
Prepare the sauce. Peel, seed and chop the tomatoes, chop or slice the mushrooms. Heat the Filippo Berio® Olive Oil in a pan and add the mushrooms. Sauté briskly over a lively flame for 2 minutes. Add the chopped parsley, tomatoes and 2 sprigs of basil. Bring to a simmer and add the white wine, reduce for 5 minutes, remove from heat and set aside.

Grease the parchment with Filippo Berio® Olive Oil. Spread the sauce evenly on each sheet, place the fish fillets on top, fold over the parchment paper and seal the packet securely. Place in a baking dish and bake in oven at 450°F for 20 minutes.