Red Snapper With Herbs

"This fish is good served with rice pilaf and green vegetables. Other small firm fish such as sole also works well in this recipe. Recipe source: Bon Appetit (December 1981)"
 
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photo by Barb G. photo by Barb G.
photo by Barb G.
photo by Barb G. photo by Barb G.
Ready In:
9mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Preheat oven to 450-degrees F.
  • Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.
  • Divide fish among the four plates, skin side up in the center of the plates.
  • Brush fish with olive oil and then sprinkle with salt and pepper.
  • Press wax paper over fish.
  • Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.
  • Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
  • Set aside.
  • Bake fish for 4 minutes.
  • Remove plates from oven, discard wax papper.
  • Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
  • Serve with rice pilaf and green vegetables.

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Reviews

  1. Very good, Cut recipe down for 2, I baked this on one large plate as my plates are not oven proof. The cilantro, parsley and mint with the lemon gives this a very nice flavor. Thank you Ellie for the recipe.
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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