Golden Snapper in Cartoccio

After diving into this dish I declared we'd never eat anything but the whole fish from here on out. Exceptionally fresh, sweet and succulent, my dinner companions questioned if the golden snapper wasn't a poorman's lobster.

Scattered aromatics of leeks, fennel, parsley, and lemon adorned the sea specimen before we packed it into its parchment paper package to roast for roughly 10-15 minutes on 400 degrees.

Served with two veggie sides: a lightly crushed fingerling potatoes, white bean and Swiss chard sautée (inspired by Lucques) and quick braised fennel and asparagus.