Roasted Red Snapper With Fresh Herbs, Garlic And Olive Oil Recipe - Cooking Index
Roasted Red Snapper With Fresh Herbs, Garlic And Olive Oil Recipe - Cooking Index
| 1 | Red snapper - (2 to 2 1/2 lbs) - cleaned, but | |
| With head and tail intact | ||
| 1/3 cup | 78ml | Olive oil |
| Fresh lemon juice - to taste | ||
| 2 | Garlic cloves - minced fine (large) | |
| Fresh rosemary and thyme - crumbled | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Lemon wedges - as an accompaniment | ||
| Fresh rosemary, thyme or parsley sprigs - for garnish, if | ||
| Desired |
Preheat oven to 450 degrees.
Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily.
Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.
This recipe yields 2 servings.
Source:
PASTA MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # PS-6563 broadcast 05-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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