| 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, 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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