The Fig Tree Restaurant celebrates 10 years in Charlotte

Fig Tree Restaurant celebrates 10 years

The Fig Tree Restaurant is celebrating 10 years in Charlotte. Chef Greg Zanitsch stopped by WBTV News Saturday Morning to share a Spring recipe as diners opt to eat lighter. He also talked about the evolving culinary scene in the Charlotte area.

Chef Greg is heading to the second annual Fish to Fork event in Amelia Island this year. He will be the only chef to represent Charlotte and all of the Carolinas. Fish to Fork is in collaboration with the James Beard Foundation from April 30- May 3, 2015. It benefits the James Beard Foundation scholarship program. For more information, click here.

North Carolina Red Snapper En Papillote with Artichokes, Morel Mushrooms, Fennel, Red Onions and Grape Tomatoes over Linguine

Serves 4 Oven set at 425


4 Pieces good quality parchment paper

4 Red Snapper Fillet (Also can use Grouper, Halibut, Salmon, even Shrimp or Scallops)

2 Teaspoons Garlic Minced

2 Artichokes Cleaned, Blanched and Sliced

1/4 Cup Fennel Sliced thin

1 Cup Morel Mushrooms Halved (Any mushroom can be substituted)

1 Cup Grape Tomatoes Halved

1/2 Red Onion Sliced Thin

1/4 Cup White Wine

Extra Virgin Olive Oil

Cooking Spray

1 Lemon Cut into wedges

Linguine Cooked (Can use any pasta)

1 bunch Fresh Parsley Chopped

Salt and Pepper

To Assemble:

Fold parchment paper in 1/2 lengthwise and trim the corners to make a large oval. Using the fold as a guide place the Snapper fillet on far side seem. Sprinkle the fish with a little extra virgin olive oil and white wine and add salt and pepper. Toss the garlic, artichokes hearts, fennel, mushrooms, grape tomatoes and red onions in a large bowl. Divide the vegetable mixture into 4 and place on top of fish. Fold the parchment over the fish and vegetable and fold working from one side to the other. It should resemble a pillow when completed. Place on sheet tray and put in 425 degree oven for about 10 minutes. The parchment will blow up as the fish and the vegetable steam in the bag. Remove from bag and let sit for 2 minutes to avoid being burned by the steam. Cut 1 side of the bag open and carefully pour over the linguine. Discard the parchment paper. Add a squeeze of lemon and a pinch of parsley and serve.?