| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish-fs, Oven-fs |
2 |
Servings |
INGREDIENTS
|
|
Olive oil |
| 2 |
|
Red snapper filets; 6 oz, scaled but skin on |
| 1 |
lg |
Tomato |
|
|
Or 2 plum tomatoes; cut into 1/4inch thick slices |
|
|
Salt and pepper |
|
|
Fresh basil or mint leaves or dill leaves |
INSTRUCTIONS
Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum
foil, about 12-inch square.
Drizzle some olive oil in center of each square and spread with your
fingers. Set the filets, skin side down, over the olive oil in the foil and
season with salt and pepper. Drizzle more olive oil over fish, then top
with tomatoes and then fresh herbs. Drizzle drops more olive oil and season
with salt and pepper.
Wrap, deli style. Set package on a baking dish or sheet and bake for 30
minutes or until tender.
While snapper is cooking, make orange rice.
Yield: 2 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6608 Posted to MC-Recipe Digest
V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997
A Message from our Provider:
“Times change, God doesn’t.”