Baked Snapper Gremolata
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
potatoes
, 1/4 inch thick |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | teaspoons |
thyme
fresh |
*
|
| ¾ | teaspoon |
thyme
dried |
*
|
| 1 | x |
black pepper
coarse |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | teaspoon |
lemon zest
fine |
|
| 1 | teaspoon |
garlic
fine |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 ½ | pounds |
red snapper, whole fish
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
potatoes
, 1/4 inch thick |
|
| 3E+1 | ml |
olive oil
|
|
| 7.5 | ml |
thyme
fresh |
*
|
| 3.8 | ml |
thyme
dried |
*
|
| 1 | x |
black pepper
coarse |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 5 | ml |
lemon zest
fine |
|
| 5 | ml |
garlic
fine |
|
| 15 | ml |
lemon juice
fresh |
|
| 680.4 | g |
red snapper, whole fish
|
|
Directions
Heat oven to 400℉ (200℃).
In large bowl, toss potatoes with olive oil, 1 teaspoon of the fresh thyme (½ teaspoon of the dried), a pinch of salt and a grinding of pepper.
Spread mixture in an even layer in 15x10 inch jelly roll pan.
Roast until potatoes are browned, about 35 minutes.
Remove pan from oven and increase temperature to 450.
In small bowl, blend parsley, lemon zest and remaining thyme.
Sprinkle lemon juice then herb mixture evenly over fish fillets and sprinkle lightly with salt and pepper.
Arrange fish on top of potatoes.
Return pan to oven and bake until fish is opaque in center, about 10 minutes.
For each individual serving, scoop up crusty potatoes topped with fish.
Garnish with fresh parsley sprigs if desired.
