Recipe - Dill Herb Fillets

2 pound FILLET OF RED SNAPPER
Or FIRM FLESHED FISH
Three fourths teaspoon SALT
One half teaspoon GROUND PEPPER
One half cup OLIVE OIL
1 One half tablespoon MINCED PARSLEY
1 tablespoon MINCED SHALLOTS, SPICE
HUNTER FREEZE DRIED OR FRESH
1 pn OREGANO
One fourth cup FRESH SQUEEZED LEMON JUICE

Arrange fish in a single layer, oiled, shallow
baking dish. Sprinkle with oil, parsley,
shallots, Dill Weed, and oregano. Bake in a
preheated oven at 350 degrees F until flesh
barely separates when tested with a fork15
to 20 minutes. Baste twice with pan juices
while baking. Remove fish to a serving dish.
Blend lemon juice into pan drippings, then
pour over fish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini