Red Snapper With Basil Vinaigrette

The olive oil glazed potatoes (Olive Oil Glazed Potatoes) make a perfect accompaniment to this dish. The time for this recipe will read 30 mins total, it's not because you'll make the vinaigrette while the fish is cooking. It comes from a restaurant in the L.A. area (can't remember the nane of it).

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4 (4 -6 ounce)  red snapper fillets, with skin (or any similar fish)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 3  tablespoons fresh lemon juice
• 6  tablespoons extra virgin olive oil
• 1⁄3 cup  thinly sliced fresh basil

Directions

1. Preheat broiler and oil a large shallow baking pan (1 inch deep).
2. Season fish all over with 1/2 teaspoon salt and 1/4 teaspoon pepper then put skin sides down in baking pan.
3. Drizzle fillets with 1/2 tablespoon lemon juice and 1 tablespoon oil (total).
4. Broil fish 6 inches from heat until just cooked through, 6 to 8 minutes.
5. Transfer to a platter.
6. While fish broils, whisk together remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 1/2 tablespoons lemon juice in a small bowl, then add remaining 5 tablespoons oil in a slow stream, whisking until emulsified. Stir in basil and spoon vinaigrette over cooked fish.