| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Red snapper or 2 (1 1/2 to 2 pound), (3 to 4 pound) gutted, gills removed and scales left on |
| 2 |
tb |
Olive oil |
|
|
Salt and pepper |
|
|
Extra virgin olive oil and lemon wedges, for garnish |
INSTRUCTIONS
Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in
an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per
inch of thickness at the thickest part. Check for doneness by carefully
sliding a paring knife into the back at the thickest part, gently lifting
the top fillet, and peeking inside to make sure the fish pulls away from
the bone and the flesh is opaque (but still moist) rather than translucent
and raw. Season with salt, pepper, olive oil and lemon.
Yield: 4 servings
NOTES : Recipe courtesy of Fish & Shellfish, by Jim Peterson Recipe by:
Cooking Live Show #CL8851 Posted to MC-Recipe Digest V1 #546 by Angele
Freeman <jfreeman@netusa1.net> on Apr 3, 1997
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”