-O. Evans VPRJ01A 2 pound Fillet of red snapper — or firm fleshed fish
3/4 teaspoon Salt
1/2 teaspoon Ground pepper
1/2 cup Olive oil
1 1/2 tablespoon Minced parsley
1 tablespoon Minced shallots
pn Dill Weed pn Oregano 1/4 c Fresh squeezed lemon juice Arrange fish in a single layer, oiled, shallow baking dish. Sprinkle with oil, parsley, shallots, dill, and oregano. Bake in a preheated oven at 350 degrees F until flesh barely separates when tested with a fork–15 to 20 minutes. Baste twice with pan juices while baking. Remove fish to a serving dish. Blend lemon juice into pan drippings, then pour over fish. (wrv)