Yield: 4 Servings
Measure | Ingredient |
---|---|
2 pounds | FILLET OF RED SNAPPER |
1 x | Or FIRM FLESHED FISH |
¾ teaspoon | SALT |
½ teaspoon | GROUND PEPPER |
½ cup | OLIVE OIL |
1½ tablespoon | MINCED PARSLEY |
1 tablespoon | MINCED SHALLOTS, SPICE |
1 x | HUNTER FREEZE DRIED OR FRESH |
1 pinch | OREGANO |
¼ cup | FRESH SQUEEZED LEMON JUICE |
Arrange fish in a single layer, oiled, shallow baking dish. Sprinkle with oil, parsley, shallots, Dill Weed, and oregano. Bake in a preheated oven at 350 degrees F until flesh barely separates when tested with a fork--15 to 20 minutes. Baste twice with pan juices while baking. Remove fish to a serving dish.
Blend lemon juice into pan drippings, then pour over fish.