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Red Snapper

Olive oil
2 Red snapper filets; 6 oz, scaled but skin on
1 lg Tomato Or 2 plum tomatoes; cut into 1/4 inch thick slices
Salt and pepper
Fresh basil or mint leaves or dill leaves


Preheat the oven to 450 degrees. Tear 2 pieces of parchment or aluminum foil, about 12-inch square.

Drizzle some olive oil in center of each square and spread with your fingers. Set the filets, skin side down, over the olive oil in the foil and season with salt and pepper. Drizzle more olive oil over fish, then top with tomatoes and then fresh herbs. Drizzle drops more olive oil and season with salt and pepper.

Wrap, deli style. Set package on a baking dish or sheet and bake for 30 minutes or until tender.

While snapper is cooking, make orange rice.

Yield: 2 servings




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