| 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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