Fleur de Lis

Fleur de Lis

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Monday, August 14, 2017

Baked Red Snapper with Herb Gremolata



First things first.  What is a Gremolata you ask? Simply put, it's a cross between a condiment and a garnish. It adds that perfect "something" that some dishes need to take them from Excellent to Superb.

The three basic ingredients for a gremolata are garlic, parsley, and lemon. From there, you can add different herbs, as I did for this recipe or olive olive to make it more of a condiment.

I'm fortunate enough to have a bottle of Milanese Gremolata Olive Oil. You can guess what ingredients the olive oil is infused with:  garlic, lemon, parsley. This really amps up the flavor.

Let's make the Gremolata first:

1/3 cup finely chopped parsley
2 T. EACH finely chopped dill, tarragon, and chives
1/4 cup extra virgin olive oil or Milanese Gremolata Olive Oil 
zest of one lemon
3 T. fresh lemon juice
2 t. minced garlic
salt and pepper to taste

In a medium bowl, combine the herbs, olive oil, lemon zest, lemon juice, garlic; season to taste with salt and pepper.

Set aside while you cook the red snapper.


For the red snapper, you'll need:

1 - 1 1/2 lb. red snapper fillet
1 T. Milanese Gremolata Olive Oil
Salt
Pepper

Preheat oven to 400 degrees F. Lightly oil a baking dish.

Score the skin of the fish and make sure it is completely dry. Rub the fish lightly with the olive oil and season well with salt and pepper.

Place in oven and bake 16 - 18 minutes or internal temperature reaches 145 degrees F. The cooking time will depend on how thick a fillet you have.

Transfer to plates and top with herb gremolata. Serve with lemon wedges.



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