Roast Red Snapper W/ Fresh Herbs, Garlic And Olive Oil (m
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dishes, Main | 2 | Servings | ||
INGREDIENTS
| 1 | Red snapper, 2-2 1/2 lb | |
| cleaned but with head and | ||
| tail | ||
| 1/3 | c | Olive oil |
| Fresh lemon juice to taste | ||
| 2 | Cloves garlic, finely minced | |
| Fresh rosemary and thyme | ||
| crumbled | ||
| Salt and pepper to taste | ||
| Lemon wedges, for garnish | ||
| Fresh rosemary thyme or | ||
| parsley sprigs for | ||
| garnish | ||
| if desired |
INSTRUCTIONS
Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs. Yield: 2 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6563 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 332
Calories From Fat: 320
Total Fat: 36.2g
Cholesterol: 0mg
Sodium: 1.6mg
Potassium: 64.5mg
Carbohydrates: 4.2g
Fiber: <1g
Sugar: 1.5g
Protein: <1g