Roasted red snapper with fresh herbs, garlic and olive oil

Yield: 2 servings

Measure Ingredient
1 \N Whole Red snapper - (2 to 2 1/2 lbs); cleaned, but
\N \N With head and tail intact
⅓ cup Olive oil
\N \N Fresh lemon juice; to taste
2 larges Garlic cloves; minced fine
\N \N Fresh rosemary and thyme; crumbled
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Lemon wedges; as an accompaniment
\N \N Fresh rosemary; thyme or parsley sprigs, for garnish, if
\N \N Desired

Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs. This recipe yields 2 servings.

Recipe Source: PASTA MONDAY TO FRIDAY with Michele Urvater From the TV FOOD NETWORK - (Show # PS-6563 broadcast 05-24-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

05-30-1998

Recipe by: Michele Urvater

Converted by MM_Buster v2.0l.

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