Red Snapper Baked With Lemon And Mint
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | lb | Red snapper fillets |
| 1/8 | t | Salt |
| 1/8 | t | Pepper |
| 1 | T | Fresh mint, chopped |
| 1 | ts Dried mint, crushed | |
| ts Lemon peel, finely shredded | ||
| tb Lemon juice |
INSTRUCTIONS
~---------------------OR--------------------------- Thaw fish, if frozen. Measure thickness of fish. Place in an ungreased 2-quart rectangular baking dish, turning under thin edges to make even thickness. Season with salt and pepper. Sprinkle with mint and lemon peel. Bake, uncovered, in a 450 oven till fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish. Using a slotted spatula, transfer fish fillets to a serving platter. Drizzle fish with lemon juice. Posted to EAT-L Digest 29 Jul 96 Date: Mon, 29 Jul 1996 23:44:10 -0500 From: Sharon <jouet@TELALINK.NET> NOTES : The ridges and interior tunnels of the pasta catch every morsel of this robust sauce made of ground lamb, herbs, and feta cheese. For a more unctuous sauce, add about 1/3 cup. freshly grated Parmesan cheese along with the feta; combining them delivers a certain depth of flavor that rounds out the taste of the lamb. Serve the pasta in wide shallow bowls, with toasts made from slices of olive, rosemary, or multigrain bread.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 72.8mg
Potassium: 3.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g