We have filed this little treasure in our recipe box.
It truly compliments the lightness of the snapper. The dish was easy to make and tasted wonderful. But there will definitely be a next time. I didn't find that the pulp added that much. I'll make it again simply because it's simple and easy a good weekday meal. Also, this recipe is fast and can easily be prepared after work without too much stress. The snapper is delicate and the lemon juice with the capers gives it an interesting zing. I served the fish with sauteed baby zucchini. After turning the snapper, I waited until it was almost done and added the lemon juice/shallot/butter mixture, then sprinkled it with parsley and cooked it through. I sauteed the snapper in the same pan (as I am not a big fan of baked snapper), with a non-stick pan there is no need to add any additional oil. Poured it into a bowl, then I added the lemon juice and the capers and omitted the pulp, but I did add a little zest. I prepared the butter/shallot mixture as directed. I spotted this recipe and picked up on the reviews and decided to make some changes. After too much of my Mom's awesome Thanksgiving dinner and the leftovers, I vowed to include more servings of fish in my diet. If you are a purist who does not think a recipe can be modified and still rated on this website,then please avert your eyes. I'll make it again, but I'll do it that way next time. Perfectly pleasant, but I think I agree with the previous reviewer that sauting the fish would make it more flavorful. Loved it - even though I did overcook the fish as my potholder caught fire and distracted me! Served with braised leeks and bok choy - it's a keeper! Thanks to Bay Harbor Islands for the alternative prep. Zowie! Such an easy way to make an elegant dish. I loved this easy to prepare dish although I did not include the lemon pulp. With baking much of the sauce evaporated and the parsley got crispy on top of the fish.įollowed the modifications of the cook from Bay Harbor Islands and produced a simple, pleasant meal. I made the recipe exactly as written and it was tasty but I did feel it would be even better if the fish was sautéed rather than baked and then the sauce made in the pan after. Probably asparagus would have been better. Sliced zucchini in some of the butter/onion great! So, this is a good recipe for aīeginning cook, because you can substitute Otherwise made recipeĪccording to instructions. Had no parsley so I used a littleĭried thyme. Yield any good zest, so instead I used a lot of Some lousy old lemons in the fridge that didn't Here's my low-rent version of this recipe: I had Served with the fingerling potato "coins" and a salad. I think next time I will add some white wine to the sauce to make it a little "saucier". Like many other reviewers, I followed the advice of Bay Harbor Island and sauteed instead of baking.
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