Red Snapper with Basil and Rosemary

Preparation info
  • Yield:

    4 to 6

    Servings.
    • Difficulty

      Medium

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 red snapper (7 pounds), with head and tail attached but gills removed
  • Juice of 1 lemon</

Method

  1. Preheat the oven to 400 degrees.
  2. Using a small boning or paring knife, make incisions lengthwise down the back of the fish, running the knife about 1 inch dee