Baked Red Snapper with Lemon and Tarragon
2 whole red snapper (about 1 pound each)
coarse sea salt
freshly ground black pepper
fresh tarragon
1 lemon, thinly sliced
olive oil
saffron
Preheat oven to 375 degrees F.
Clean and rinse fish inside and out. Snip off all fins except for tail. Pat dry. Cut slits into the skin on both sides of each fish. Salt and pepper inside and out.
Stuff inside of fish with tarragon and lemon slices.
Transfer fish to a baking sheet and coat both sides of each fish with oil. Top each fish with a small pinch of saffron.
Bake for 20 minutes. Broil for 5 minutes. Fish should flake when tested with a fork. Yield: 2 Servings
- Recipe courtesy of Joseph Erdos
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