1 1/2 lb potatoes, peeled & sliced
1 1/4 thick
2 tbsp olive oil
1 1/2 tsp fresh thyme leaves or
3/4 tsp dried thyme
1 coarse black pepper
1 tbsp parsley, chopped
1 tsp lemon zest, chopped fine
1 tsp garlic, chopped fine
1 tbsp fresh lemon juice
1 1/2 lb red snapper
Directions
NOTE: dish may also be prepared with cod, flounder, tilefish, turbot
or even oily fish such as bluefish, mako shark or seatrout. Heat oven
to 400 degrees. In large bowl, toss potatoes with olive oil, 1
teaspoon of the fresh thyme (1/2 tsp. of the dried), a pinch of salt
and a grinding of pepper. Spread mixture in an even layer in 15x10
inch jelly roll pan. Roast until potatoes are browned, about 35
minutes. Remove pan from oven and increase temperature to 450. In
small bowl, blend parsley, lemon zest and remaining thyme. Sprinkle
lemon juice then herb mixture evenly over fish fillets and sprinkle
lightly with salt and pepper. Arrange fish on top of potatoes. Return
pan to oven and bake until fish is opaque in center, about 10
minutes. For each individual serving, scoop up crusty potatoes topped
with fish. Garnish with fresh parsley sprigs if desired. Nutrients
per serving: calories 233, protein 19g, carbohydrates 27g, fat
6g,dietary fiber 3g, cholesterol 49mg, sodium 119mg.
Servings: 6 servings
Baked Snapper Gremolata Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into history, at least as far back into history as the Egyptians, and maybe further still. However, sadly, these early records were just very basic pictorial instructions for preparing meals.
Moving our culinary historical trip onwards, we find some interesting books published in the 14th Century : one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian food that is served today, but rather accounts of the types of meals prepared by the chefs of the nobility of that period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, such as coriander, parsley, basil and rosemary. These new foods and spices prompted a torrent in recipe manuscripts, some of which still exist in private cookery archives. The TV revolution gave us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Baked Snapper Gremolata recipe.
