Mediterranean Roasted Snapper

Coastal Living
Fresh herbs turn simple roasted fish into an aromatic feast. Use snapper fillets with or without the skin, but liberally grease the pan either way.
Makes 4 servings


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4 (6-ounce) snapper fillets
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice


Place fish in the bottom of a lightly greased broiler pan. Brush tops with oil; sprinkle evenly with salt, thyme, and oregano. Sprinkle rind and juice over fish.

Bake at 425° for 12 minutes or until done.

Created date

May 2003