Baked Red Snapper with Avgolemono

Baked Red Snapper with Avgolemono
Photo by Romulo Yanes

Ingredients

  • 2 cups water
  • ¼ cup fresh lemon juice
  • ¼ teaspoon whole black peppercorns
  • 1 17- by 12- by 1-inch baking pan
  • 2 large bunches fresh dill (1/2 lb)
  • 1 Turkish bay leaf or 1/2 California bay leaf
  • 1 medium onion
  • + 4 more ingredients
    • 6 5-oz pieces red snapper fillets with skin
    • 1 cup bottled clam juice
    • ½ teaspoon salt
    • 1 large egg

Preheat oven to 375°F. Spread 1 1/2 bunches of dill evenly in baking pan, reserving remainder for garnish. Simmer water, clam juice, onion, salt, peppercorns, and bay leaf in a 2- to 3-quart saucepan, uncovered, 10 minutes, then pour hot mixture over dill in pan. Arrange fish, skin sides up, in 1...

View full recipe at Epicurious

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