Baked Red Snapper Elaine & Craig
1 pound red snapper fillets
2 teaspoons finely chopped onion
1/4 teaspoon pepper
1/4 teaspoon dried leaf tarragon, crumbled
8 thin lime slices
Place fillets in 9-inch buttered square baking pan. Sprinkle with onion, pepper and tarragon. Top with lime slices. Cover with aluminum foil and bake in a 350-degree oven for 15-20 minutes, or until fish begins to flake when pierced with a fork.
Go To Previous Page