Dill herb fillets

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.

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