We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Questioning God? He made the brain cells you think with

Baked Snapper Gremolata

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood Italian Fish, Italian 6 Servings

INGREDIENTS

1 1/2 lb Potatoes, peeled & sliced
1/4" thick
2 tb Olive oil
1 1/2 ts Fresh thyme leaves OR
3/4 ts Dried thyme
Coarse black pepper
1 tb Parsley, chopped
1 ts Lemon zest, chopped fine
1 ts Garlic, chopped fine
1 tb Fresh lemon juice
1 1/2 lb Red snapper

INSTRUCTIONS

NOTE: dish may also be prepared with cod, flounder, tilefish, turbot or
even oily fish such as bluefish, mako shark or seatrout. Heat oven to 400
degrees. In large bowl, toss potatoes with olive oil, 1 teaspoon of the
fresh thyme (1/2 tsp. of the dried), a pinch of salt and a grinding of
pepper. Spread mixture in an even layer in 15x10 inch jelly roll pan. Roast
until potatoes are browned, about 35 minutes. Remove pan from oven and
increase temperature to 450. In small bowl, blend parsley, lemon zest and
remaining thyme. Sprinkle lemon juice then herb mixture evenly over fish
fillets and sprinkle lightly with salt and pepper. Arrange fish on top of
potatoes. Return pan to oven and bake until fish is opaque in center, about
10 minutes. For each individual serving, scoop up crusty potatoes topped
with fish. Garnish with fresh parsley sprigs if desired. Nutrients per
serving: calories 233, protein 19g, carbohydrates 27g, fat 6g,dietary fiber
3g, cholesterol 49mg, sodium 119mg.

A Message from our Provider:

“Coincidence is when God chooses to remain anonymous.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?