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Mediterranean Roasted Snapper

Yield Makes 4 servings
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.


  • 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

How to Make It

  1. 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.

  2. Bake at 425° for 12 minutes or until done.