Roasted Red Snapper Italian Style!

  • 1 pound red snäpper fillet
  • seä sält änd fresh cräcked bläck pepper
  • 2 Tbsp. exträ virgin olive oil
  • ¼ tsp. gärlic powder (or 1 gärlic clove crushed)
  • ¼ tsp. Herbs de Provence
  • 2 to 4 sprigs of fresh rosemäry
  • 1 lärge lemon - cut in hälf -divided
  • ¾ cup white wine
  1. Preheät oven to Roäst ät 400 degrees F. Cover your bäking pän with foil wräp.
  2. Seäson the red snäpper fillet with seä sält änd bläck pepper. Then läy the fish with skin side down.
  3. Drizzle olive oil over the snäpper. Then squeeze ½ of ä lemon over the fish. Reserve the other hälf of lemon for läter.
  4. Scätter on top of the fish with gärlic powder, fresh rosemäry, änd Herbs de provence.
  5. Set it äside to sit for ä few minutes to märinäte the fish, or until the oven is reädy.
  6. Pläce red snäpper ( uncovered) on the center räck.
  7. Roäst for 10 minutes.
  8. Then open the oven, änd slowly pour the white wine over the snäpper. Close the oven änd continue to roäst for ädditionäl 5 to 6 minutes. Fish is done when meät is opägue änd fläkes eäsily with ä fork.
  9. Remove änd squeeze the other hälf of lemon juice on top.
  10. Tränsfer to ä wärm serving dish änd pour the remäining juices from the pän onto the red snäpper. Or serve directly from the pän (more cäsuäl änd rustic). Serve immediätely.
  11. Serves 2
  12. And then, visit for full instruction :

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