Recipe courtesy of Michele Urvater
Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 850
- Total Fat
- 43
- Saturated Fat
- 7
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 106
- Cholesterol
- 189
- Sodium
- 1313
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail
1/3 cup olive oil
Fresh lemon juice to taste
2 large cloves garlic, minced fine
Fresh rosemary and thyme, crumbled
Salt and 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.;