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    • Mediterranean Red Snapper

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 326.1; Fat 13.3g; Carbs 4.1g; Cholesterol 82.1mg; Sugars 0.1g; Fibre 1.5g; Protein 46.6g; Sodium 1.41g
    A fresh red snapper seasoned with parsley, oregano, garlic, and lemon zest will taste like you’re on the Mediterranean. Easy enough for a weeknight supper, but also sophisticated enough for company.
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    Ingredients

    • ¼ cup chopped fresh parsley
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon chopped fresh oregano
    • 1 lemon, zested and sliced
    • 3 cloves garlic, minced
    • 2 whole red snappers, cleaned and scaled, about 1 pound each
    • salt and ground black pepper to taste

    Method

    • Blend in a small container: parsley, olive oil, oregano, lemon zest and garlic cloves.

    • Cut 3 deep slits into the top of each red snapper. Season with salt and pepper.

    • Get the parsley mixture and rub it onto the inside and upper part of the fish, pressing it into the slits.

    • Sprinkle salt and pepper on the fish.

    • Place fish in a large grill pan. Pour 2 tablespoons olive oil over fish and roast in the oven for 20 minutes or until fish is done.

    • Serving Suggestions: Sprinkle with olives and chives and serve with lemon wedges.

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