*  Exported from  MasterCook  *
 
                          BAKED SNAPPER GREMOLATA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Fish                             Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Potatoes, peeled & sliced
    1       x            1/4″ thick
    2       tb           Olive oil
    1 1/2   ts           Fresh thyme leaves OR
      3/4   ts           Dried thyme
    1       x            Coarse black pepper
    1       tb           Parsley, chopped
    1       t            Lemon zest, chopped fine
    1       t            Garlic, chopped fine
    1       tb           Fresh lemon juice
    1 1/2   lb           Red snapper
 
   NOTE: dish may also be prepared with cod, flounder,
   tilefish, turbot or even oily fish such as bluefish,
   mako shark or seatrout. Heat oven to 400 degrees. In
   large bowl, toss potatoes with olive oil, 1 teaspoon
   of the fresh thyme (1/2 tsp. 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. Nutrients per serving: calories
   233, protein 19g, carbohydrates 27g, fat 6g,dietary
   fiber 3g, cholesterol 49mg, sodium 119mg.
  
 
 
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