4 red snapper fillets, 1/2 thick
1/2 tsp salt
1/4 tsp scallion, minced
1 tsp sage, crumbled
3 tbsp butter
1/2 cup chicken broth
Directions
Recipe by: The Woman's Day Cookbook 1. Heat the oven to 350F. Lightly
grease a shallow baking dish large enough to hold the fish in a single
layer.
2. Season the fish on both sides with salt and pepper. Place in the
prepared dish. Arrange the lemon slices over the fillets, sprinkle
with scallion, then top with the sage. Dot with butter. Pour the
broth into the dish.
3. Bake the fish, basting occasionally with the pan juices, for 10-12
minutes, or just until opaque at its thickest part when tested with a
fork.
4. Transfer the fish to serving plates, spoon some of the pan juices
over the fish, and serve right away.
Servings: 4 servings
Lemon Sage Red Snapper Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Seafood
The History of Recipes
It is quite possible to trace the history of recipes far back into ancient history, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old cookbooks were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. During Roman times 25BC a roman called Apicius created a collection of documents which described recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Romans made use of a wide range of herbs, including many that are still in use today for example bay, mint and dill. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from Arab countries, such as parsley and basil. The introduction of these new herbs and spices was responsible for an outbreak in recipe books, the majority of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of the West tried to serve up the best banquets, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it was during the 1800s that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Lemon Sage Red Snapper recipe.
