| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Pmonfri1 | 2 | servings | ||
INGREDIENTS
| 1 | Whole Red snapper – (2 to 2 1/2 lbs); cleaned, but | |
| With head and tail intact | ||
| 1/3 | c | Olive oil |
| Fresh lemon juice; to taste | ||
| 2 | lg | Garlic cloves; minced fine |
| Fresh rosemary and thyme; crumbled | ||
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Lemon wedges; as an accompaniment | ||
| 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. This recipe yields 2 servings. Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6563 broadcast 05-24-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 05-30-1998 Recipe by: Michele Urvater Converted by MM_Buster v2.0l.
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