RED SNAPPER WITH HERBS
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)
Provided by ellie_
Categories Very Low Carbs
Time 9m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450-degrees F.
- Brush 4 ovenproof plates with olive oil and then sprinkle with kosher salt and white pepper.
- Divide fish among the four plates, skin side up in the center of the plates.
- Brush fish with olive oil and then sprinkle with salt and pepper.
- Press wax paper over fish.
- Chop herbs in a processor and then pour in three tablespoons olive oil through food tube while the machine is running.
- Transfer to small bowl or dish and stir in lemon juice, salt and pepper.
- Set aside.
- Bake fish for 4 minutes.
- Remove plates from oven, discard wax papper.
- Let plates stand for 30 seconds and then spoon 2 tablespoons herb mixture along each piece of fish.
- Serve with rice pilaf and green vegetables.
Nutrition Facts : Calories 200.7, Fat 11.6, SaturatedFat 1.7, Cholesterol 39.9, Sodium 160.4, Carbohydrate 0.5, Fiber 0.2, Sugar 0.1, Protein 22.5
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