| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main, Dishes | 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 | lg | 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, [email protected] Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6563 Posted to MC-Recipe Digest V1 #495 by [email protected] (Shermeyer-Gail) on Mar 02, 1997.
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”