Red Snapper With Herbs

1. 1

   Preheat oven to 450-degrees F.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Press wax paper over fish.

6. 6

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

7. 7

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

8. 8

   Set aside.

9. 9

   Bake fish for 4 minutes.

10. 10

    Remove plates from oven, discard wax papper.

11. 11

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

12. 12

    Serve with rice pilaf and green vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.