Prep 15 mins
Cook 40 mins
This comes from The Art of American Indian Cooking by Yeffe Kimball and Jean Anderson.
- 2 (2 lb) red snapper, cleaned
- 2 tablespoons butter
- 1⁄2 cup chopped parsley
- 1⁄8 teaspoon fresh ground pepper
- 4 oranges, washed and sliced
- Preheat oven to 400° F.
- Place the fish in a large baking pan.
- Dot each piece of fish well with butter and sprinkle with parsley and pepper.
- Lay the orange slices over the fish.
- Bake for 20 minutes.
- Reduce heat to 350° F.
- ,and bake for 20 minutes more or until the fish flakes at the touch of a fork.
delicious recipe, yet easy to make. thanks!
This is a beautifull recipe in it's simplicity!! I have been looking for a recipe to use some cod I had in the freezer and found this and am soo happy I found it. I will try red snapper next time. We loved the orange flavour and the fact that the real taste of the parsley came through. We scaled to half and the two of us ate all of it!! the most delicious cod we have had in a long time. Served it with broccoli and a baked potato. Lovely supper, thanks for sharing a keeper.
Good tasting dish. Easy and quick to make when you have short notice about company coming! I made as directed, and the fish flaked wonderfully without being too dry but couldn't take a photo because it flaked so, that I couldn't plate it prettily! Love the citrus being whole orange slices. Gave it that tang that I love. Thnx for sharing your recipe, Mirj