Sunday, May 31, 2015

Red Snapper

 1 whole red snapper (have fishmonger gut it, cut the gills out and scale it)
4 -5 sprigs of fresh dill
1 lemon sliced thinly
Cayenne pepper

Preheat an oven to 425 degrees.

Butter large sheet of aluminum foil, large enough to hold fish.

Salt the fish all over. Also, season with pepper and cayenne.

Stuff the fish with the dill.

Place lemon slices on fish. 

Cover loosely with the aluminum foil – want a vent to release the steam.

Place on a large baking sheet and roast for about 45 minutes until fish easily falls away from the bone.