Sea Bass/Snapper With Sun-Dried Tomatoes |
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Prep Time: 8 Minutes Cook Time: 40 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Sounds good. From a community cookbook submitted by Helen Reinhard. This is for a baked fish. Ingredients:
1/4 cup sun-dried tomato packed in oil |
2 garlic cloves |
2 lbs sea bass fillets or 2 lbs red snapper fillets |
2 lemons, thinly sliced |
2 tablespoons fresh rosemary, minced, can substitute 1 tsp. dried |
salt |
pepper |
Directions:
1. Puree sundried tomatoes and garlic.
2. Reserve 2 tablespoons oil to brush on the fish.
3. Line a 9 X 13 baking dish with lemon slices and place the fish on top of the lemons. Brush with reserved oil and the lemon juice mix from the baking dish.
4. Spread the puree over the fish evenly.
5. Sprinkle with rosemary, salt and pepper.
6. Marinate for 30 minutes, up to 1 day.
7. Bake uncovered at 375 degrees F., until the fish is opaque, about 10-14 minutes for 1-1 1/2 inch thick fish filets.
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