Red snapper baked with lemon and mint
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Red snapper fillets |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Fresh mint; chopped |
| ½ | teaspoon | Dried mint; crushed |
| 1 | teaspoon | Lemon peel; finely shredded |
| 2 | tablespoons | Lemon juice |
Directions
OR
Thaw fish, if frozen. Measure thickness of fish.
Place in an ungreased 2-quart rectangular baking dish, turning under thin edges to make even thickness. Season with salt and pepper.
Sprinkle with mint and lemon peel.
Bake, uncovered, in a 450 oven till fish flakes easily with a fork. Allow 4 to 6 minutes per ½-inch thickness of fish.
Using a slotted spatula, transfer fish fillets to a serving platter.
Drizzle fish with lemon juice.
Posted to EAT-L Digest 29 Jul 96 Date: Mon, 29 Jul 1996 23:44:10 -0500 From: Sharon <jouet@...>
NOTES : The ridges and interior tunnels of the pasta catch every morsel of this robust sauce made of ground lamb, herbs, and feta cheese.
For a more
unctuous sauce, add about ⅓ cup. freshly grated Parmesan cheese along with
the feta; combining them delivers a certain depth of flavor that rounds out
the taste of the lamb. Serve the pasta in wide shallow bowls, with toasts
made from slices of olive, rosemary, or multigrain bread.
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