| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 4 | Servings | |
INGREDIENTS
| 2 | lb | FILLET OF RED SNAPPER |
| Or FIRM FLESHED FISH | ||
| 3/4 | ts | SALT |
| 1/2 | ts | GROUND PEPPER |
| 1/2 | c | OLIVE OIL |
| 1 1/2 | tb | MINCED PARSLEY |
| 1 | tb | MINCED SHALLOTS, SPICE |
| HUNTER FREEZE DRIED OR FRESH | ||
| 1 | pn | OREGANO |
| 1/4 | c | FRESH SQUEEZED LEMON JUICE |
INSTRUCTIONS
Arrange fish in a single layer, oiled, shallow baking dish. Sprinkle with oil, parsley, shallots, Dill Weed, and oregano. Bake in a preheated oven at 350 degrees F until flesh barely separates when tested with a fork--15 to 20 minutes. Baste twice with pan juices while baking. Remove fish to a serving dish. Blend lemon juice into pan drippings, then pour over fish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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