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home > recipes > seafood > passover red snapper
from NY, USA Yield: 8 servings 1 Whole red snapper (4 lbs) or 2 Red snappers totalling 5 lbs or 4 1/2 lb Bluefish. Salt Freshly Ground Black Pepper 6 Anchovy Fillets Olive Oil 1/4 c Matzoh meal 2 tb Finely chopped fresh Italian parsley 1 ts Fresh rosemary leaves 1 Lemon cut lengthwise into 6 wedges Cut fish open, wash thoroughly, and pat dry with paper towel. Lightly Season with salt and pepper and place skin side down on an oiled baking dish. Heat anchovies with 4 tbs of oil and stir to make a paste. Remove from heat, add matzoh meal and parsley, and mix to combine. Spread this mixture over fish. Place the rosemary leaves along the bone without touching the flesh too much., since rosemary should give off fragrance, but not flavor in this dish. Place in a 400F oven and bake 20 to 30 minutes for smaller fish, 30 to 45 minutes for larger fish, or until top is browned and fish well dried. Serve garnished with lemon wedges.

Passover Red Snapper


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list all recipes for SEAFOOD (335)
list all recipes by BUTTERFLYDOG (1134)


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keyword: passover
keyword: snapper
recipes for seafood
recipes by butterflydog
Email Address:
(posted March 25, 2004)

from NY, USA

Yield: 8 servings

1 Whole
red snapper (4 lbs) or
2 Red snappers totalling 5 lbs or
4 1/2 lb
Bluefish.
Salt
Freshly Ground Black Pepper
6
Anchovy Fillets
Olive Oil
1/4 c Matzoh
meal
2 tb Finely chopped fresh
Italian
parsley
1 ts Fresh
rosemary leaves
1
Lemon cut lengthwise into 6 wedges

Cut
fish open, wash thoroughly, and pat
dry with paper towel. Lightly Season with salt and pepper and place skin side down on an oiled baking dish.

Heat anchovies with 4 tbs of oil and stir to make a paste. Remove from heat, add matzoh
meal and parsley, and mix to combine. Spread this mixture over fish. Place the rosemary leaves along the bone without touching the flesh too much., since rosemary should give off fragrance, but not flavor in this dish.

Place in a 400F oven and
bake 20 to 30 minutes for smaller fish, 30 to 45 minutes for larger fish, or until top is browned and fish well dried. Serve garnished with lemon wedges.



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