Dill herb fillets
4 Servings
Ingredients
| Quantity | 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 |
Directions
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.