Snapper Al Cartoccio

Preparation:

Preparation: For the snapper: scale and gut the snapper, then wash it under cold running water (if you don't have the patience and skill, ask your trusted fishmonger to prepare it). Wash the green beans, drain and peel them. Shell the peas. Bring a pot of lightly salted water to a boil. When the water boils, blanch the green beans and peas for 5 minutes, then drain them. Wash, drain and chop the basil. Pour the vegetables into a bowl, add the chopped basil, the lemon juice, the pink pepper and the oil: mix everything well and add salt as required. Arrange the snapper in the center of a sheet of baking paper. Put the seasoned vegetables into the abdominal cavity of the fish. Repeat the step covering the snapper. Heat the oven to 180 degrees. Brush the sides of the baking paper with a little egg white, cover with another sheet of baking paper to close the parcel (the egg white serves as a glue). Place the bag obtained on a baking sheet. Place the tray in the oven and cook for 35 minutes. To serve: remove the red snapper from the oven, place it on a serving plate and serve it still closed in foil. Accompany the fish with a side dish of boiled green beans, seasoned with olive oil, lemon, salt and a handful of chopped parsley.