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.