Roasted Snapper with Artichokes and Lemon

Roasted Snapper with Artichokes and Lemon


  • 4 large artichokes with stems attached (10 to 12 oz each)
  • 1 tablespoon fresh tarragon
  • 6 tablespoons extra-virgin olive oil
  • 5 tablespoons fresh lemon juice
  • 4 1/2-inch-thick red snapper fillets with skin (6 oz each)

Put oven rack in middle position and preheat oven to 425°F. Stir 2 tablespoons lemon juice into a large bowl half filled with cool water, then drop in juiced lemons. Cut 1 inch off top of 1 artichoke with a knife. Bend back outer leaves until they snap off close to base, then discard several more...

View full recipe at Epicurious


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