| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
| 1 |
|
Shallot; minced |
| 2 |
ts |
Fresh lemon juice |
| 2 |
tb |
Minced fresh parsley leaves |
| 1 |
tb |
Drained bottled capers; minced |
| 2 |
ts |
Finely chopped lemon pulp |
| 1 |
ts |
Freshly grated lemon zest |
|
|
Two; (1/2-pound) red |
|
|
; snapper fillets |
|
|
Lemon slices for garnish |
INSTRUCTIONS
Preheat oven to 350F.
In a small skillet cook butter over moderate heat until it begins to brown
and stir in shallot. Cook shallot until softened but not browned, about 2
minutes. Remove skillet from heat and stir in lemon juice.
In a small bowl stir together parsley, capers, lemon pulp, and zest.
Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with
salt and pepper to taste. Brush fillets with butter mixture and sprinkle
with parsley mixture. Bake fillets in middle of oven until just cooked
through, about 12 minutes, and garnish with lemon slices.
Serves 2.
Gourmet January 1994
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