oftt

Baked Red Snapper with Lemon and Tarragon

by Lisa
Print Email

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

 

restaurant news

Explore Like A Local: Vancouver Food Carts
Canada
by Matt Armendariz

japadog-550px.jpgYou’d think stuffing myself with Chinese food in Richmond would cause me to throw in the towel. No way. After a quick trip into Vancouver I was ready to jump into my tour of the Vancouver food...

Read more...
Kampuchea
New York
by Hope Stranger

kampucheadiningroom.jpgAlex and I have been dating for almost four months now.  We have shared several meals and conversations together beyond Casa Mono.  As our relationship has settled into a ‘monogamous’ place, we...

Read more...
Champagne and Caviar? Yes, Please.
Los Angeles
by Lisa Dinsmore

petrossian.jpgI've studied wine for a decade and have worked on my palate, expanding my personal taste to include styles from all over the world. Red, white, sparkling, dessert. I've tried them all. Yet, when...

Read more...
My New Vegas Crush
Las Vegas
by Lisa Dinsmore

crushglassesSo, I found myself in Vegas again and this time I was determined to find a hang out spot to call my own. As a devoted oenophile this was going to be a challenge. You’d think it would be easy to...

Read more...