2 lb FILLET OF RED SNAPPER
Or FIRM FLESHED FISH
3/4 ts SALT
1/2 ts GROUND PEPPER
1/2 c  OLIVE OIL
1 1/2 tb MINCED PARSLEY
1 tb MINCED SHALLOTS, SPICE
HUNTER FREEZE DRIED OR FRESH
1 pn OREGANO
1/4 c  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 fork–15
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.