Baked Red Snapper with Clams
Source of Recipe
Fabulous Fat-Free Cooking
List of Ingredients
4 red snapper fillets (2 1/2 oz each) skin on
1 teaspoon dried rosemary crumbled
1 teaspoon dried oregano
8 littleneck clams, scrubbed
1/4 cup fresh squeezed lemon juice
1/4 cup no salt added chicken stock
3 lov garlic, minced
1/4 cup chopped fresh parsley
ground black pepper Recipe
Preheat oven to 450ºF. Rinse the fish and pat dry with paper towels. Score the skin side with four or five diagonal slashes. Sprinkle both sides with the rosemary and oregano. Coat a 13x9 inch baking dish with nonstick spray (or use no stick foil). Place the fish in the dish, skin side up, in a single layer.
Add the clams to the dish. Sprinkle with the lemon juice, stock and garlic. Bake for 15-20 minutes, or until the fish is cooked (check by inserting the tip of a sharp knife in the center of one fillet) and the clams are opened and hot. Discard any unopened clams. Sprinkle with the parsley and season to taste with pepper. Serve the fish and clams with the pan juices spooned over the top.
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