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Prep Time: 5 Minutes Cook Time: 4 Minutes |
Ready In: 9 Minutes Servings: 4 |
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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) Ingredients:
3/4 lb red snapper fillet, cut on the diagonal to about 4 1/2 inches by 2 inches (about 2-3 fillets) |
olive oil |
kosher salt |
white pepper |
1/4 cup cilantro |
1/4 cup parsley |
2 tablespoons mint leaves |
3 tablespoons olive oil |
1 teaspoon lemon juice |
1/4 teaspoon kosher salt |
Directions:
1. Preheat oven to 450-degrees F.
2. Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.
3. Divide fish among the four plates, skin side up in the center of the plates.
4. Brush fish with olive oil and then sprinkle with salt and pepper.
5. Press wax paper over fish.
6. Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.
7. Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
8. Set aside.
9. Bake fish for 4 minutes.
10. Remove plates from oven, discard wax papper.
11. Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
12. Serve with rice pilaf and green vegetables.
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