Red Snapper Baked with Herbs

The benefits of including fish in the diet are well known and published.  Yet we still have to make a conscious effort to remember to add fish to our regular menu.  We love fish and seafood but it can be pricy and not all grocery stores have a great selection.  So we have found the fish selection at Trader Joes to be a fantastic little gem.  Granted, it is not quite as stunning as the display at the Lincoln Park WholeFoods but it is at a great price point for this price-conscious family and the variety is really pretty good.  Dan is like a kid in a candy store when he goes to the Trader Joe's fish department.

For dinner on this past Friday we found ourselves trying to decide how to prepare a Red Snapper filet.  We have a lovely little rosemary plant and while our basil is kind of a sad little plant it had some nice looking leaves so I decided to bake our filet with a simple fresh herb vinegrette.  It turned out to be a very tasty combination and went very well with wild rice.  We were out of lemons so I used a little squeeze of fresh lime juice instead and it worked nicely.

This is not the best photo we have taken (I blame it on the poor lighting in our kitchen and the attempt to get the shot quick before it started to get cold!) but you kind of get the idea...

Red Snapper with Fresh Herb Vinegrette
Serves 2

* Red Snapper filet (large enough for 2 servings or use 2 filets)
* Kosher salt
* Fresh ground pepper
* 1/8 cup bread crumbs

* 1/2 cup olive oil
* 1 clove of garlic, minced
* 10 basil leaves
* Sprig of rosemary
* 1.5 Tablespoons white wine vinegar
* 1/4 teaspoon sugar
* Juice from 1/4 lemon (or lime)

Pre-heat oven to 400 degrees.

Chop the basil and rosemary, whisk together with with the olive oil, garlic, white wine vinegar, sugar, and lemon juice.

Place fish filet in your baking pan and sprinkle with the salt, pepper, and bread crumbs.  Drizzle the vinegrette over the fish.

Bake for 10-15 minutes or until the fish is flaky.

Enjoy!

- Tara