Oven Roasted Red Snapper with Lemon, Tomatoes And Basil

Ready in 1 hour

Try this Oven Roasted Red Snapper with Lemon, Tomatoes And Basil recipe, or contribute your own. "Chicken Broth" and "Chicken" are two of the tags cooks chose for Oven Roasted Red Snapper with Lemon, Tomatoes And Basil.

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Ingredients

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1 c Chicken broth
2 lg Tomatoes
2 oz olive oil
2 Lemons
Salt; to taste
1 Fennel bulb
Black Pepper; freshly ground
1 Sprig basil
2 sm Red snapper; abt 1 lb

Original recipe makes 2 servings

Servings  

Preparation

Clean the fish by removing the gills and the small belly flap, slice all the vegetables thin. On the bottom of a long gratin dish place the sliced fennel, cover with the fish. Cover the fish with the slices of tomatoes, lemon slices, leaves of basil, add the broth and season to taste. Cook the fish in a 450 degree oven for about 20 minutes. Drain off some of the natural juices, add to a blender and drizzle with olive oil to emulsify. Drizzle back over fish and serve as is. This recipe yields 2 servings. Source: "CHEF DU JOUR - (Show # DJ-9377) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Remi Lauvand

Calories Per Serving: 609 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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