Roasted red snapper with fresh herbs, garlic and olive oil

Ingredients

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

Directions

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.

Related recipes

• Baked red snapper
• Baked red snapper italian style
• Baked red snapper with tomatoes & olives
• Braised red snapper with artichokes and fresh herbs
• Greek style red snapper
• Grilled red snapper
• Grilled red snapper with pesto
• Grilled red snapper with roasted eggplant and peppers
• Grilled snapper with an herb salad
• Oven fresh red snapper with artichokes and fresh oregano
• Oven roasted red snapper with lemon, tomatoes and basil
• Pan roasted red snapper with basil oil and sun-dried tomato
• Pan-fried red snapper
• Poached red snapper
• Red snapper with tomatoes and olives
• Roast red snapper w/ fresh herbs, garlic and olive oil (mf)
• Roasted red snapper with thai basil
• Sauteed red snapper with basil oil and sundried tomatoes
• Spring herb grilled red snapper
• Steamed red snapper