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Sheepshead en Papiollte

Ingredients §4 fillets of Sheepshead §2.5 cups White Wine (I use Pinot Griggio) §1.5 sticks salted butter §1 yellow onion, chopped §2 minced garlic cloves §2 shallots, chopped
§  1/4 cup Tarragon or Cane vinegar §Sprigs of Herbs (8-12 each) TarragonThymeRosemaryParsley§1 Navel Orange, sliced thin with skin on §2 Satsumas §Aluminum Foil Directions Preheat oven to 425 degrees. Prepare sauce by sautéing onions and shallots in half of the butter until limp and translucent, but not browned. Add wine, and simmer until reduced by half. Finish with vinnegar Place 1 filet and one quarter of the sauce & remaining ingredients into a foil pouch and crimp tightly closed. Repeat with each filet.

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