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Dill herb fillets
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| Artist: |
_ |
| Categories: |
Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | FILLET OF RED SNAPPER | | 1
| x | Or FIRM FLESHED FISH | | 3/4
| tsp | SALT | | 1/2
| tsp | GROUND PEPPER | | 1/2
| cup | OLIVE OIL | | 1 1/2
| tbsp | MINCED PARSLEY | | 1
| tbsp | MINCED SHALLOTS, SPICE | | 1
| x | HUNTER FREEZE DRIED OR FRESH | | 1
| pinch | OREGANO | | 1/4
| cup | FRESH SQUEEZED LEMON JUICE |
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Procedures:
| 1 | Arrange fish in a single layer, oiled, shallow baking dish. | | 2 | Sprinkle with oil, parsley, shallots, dill weed, and oregano. | | 3 | Bake in a preheated oven at 350 °F until flesh barely separates when tested with a fork--15 to 20 minutes. | | 4 | Baste twice with pan juices while baking. | | 5 | Remove fish to a serving dish. | | 6 | Blend lemon juice into pan drippings, then pour over fish. |
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