Red Snapper With Herbs

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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)

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Steps

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Preheat oven to 450-degrees f.

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Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.

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Divide fish among the four plates , skin side up in the center of the plates.

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Brush fish with olive oil and then sprinkle with salt and pepper.

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Press wax paper over fish.

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Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.

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Transfer to small bowl or dish and stir in lemon juice , salt and pepper.

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Set aside.

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Bake fish for 4 minutes.

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Remove plates from oven , discard wax papper.

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Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.

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Serve with rice pilaf and green vegetables.

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Ingredients

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red snapper fillet, olive oil, kosher salt, white pepper, cilantro, parsley, mint leaves, lemon juice