Savory Herb-Crusted Red Snapper
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1lb red snapper or pollock4 filets
- 1 lemonthinly sliced, preferably organic
- 1 lemonzest and juice, preferably organic
- 2 cloves garlicfinely minced
- 1Tbsp parsleyfinely chopped
- 1Tbsp tarragon or basilfinely chopped
- 1tsp black pepperfreshly ground
- 1Tbsp olive oil
- 1/4cup white wine or apple juice
Instructions
- Pre-heat oven to 350 degrees. Remove any remaining bones from the filets. Spray a shallow casserole dish with non-aerosol cooking spray and arrange the filets flat, so they’re not touching. Add the sliced lemon to the top.
- In a jar, add all remaining ingredients, screw on the lid tightly and shake vigorously until mixed. Pour mixture over the fish and place, uncovered, in the oven.
- Bake at 350 degrees for 25 – 30 minutes, just until the sauce is reduced by half. Bake first for 15 minutes then remove from oven and baste with the sauce. Bake for another 7 – 8 minutes and baste again, scraping the browning on the edge of the dish to mix with the sauce. Bake for another 5 – 8 minutes, once again scraping the edges to mix with the sauce.
- The sauce reduces slowly in the first 15 minutes, then quickly in the last half of baking time, so you’ll want to keep an eye on it by setting a timer. Have all the other meal ingredients ready and serve piping hot directly onto the table.
Recipe Notes
This is a light and nourishing dish that goes well with a tossed garden salad, steamed veggies or baked yam fries and a flavorful baguette. Serve the dish right on the table as you’ll want to sop up the tasty reduction with bread or use it as a dip for the yam fries.
