Red Snapper A La Franey
|Red snapper||2 Pound (1 Snapped, 1 1/2 To 2 Pound)|
|Dried rosemary||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Chopped lemon||2 Tablespoon|
Preheat the oven to 425 degrees.
Have the fish thoroughly cleaned and scaled but leave the head and tail intact.
Dry the fish with a paper towel.
Sprinkle the rosemary in the cavity of the fish and salt and pepper the outside of the fish generously.
Melt the butter in a skillet or ovenproof casserole.
When the butter is hot, put in the fish and saute on one side only for about five minutes, tilting the pan and spooning the hot butter over the fish.
Place the pan in the oven and bake until the fish flakes easily when tested with a fork, about twenty five minutes.
Remove from the oven and sprinkle with the capers and chopped lemon.
Garnish with lemon slices, if desired.