4 8-ounce red snapper fillets (250 g each)
salt and white pepper, to taste
2 ounces whole butter, melted
1 tablespoon mint leaves, chopped
1 teaspoon garlic, minced
4 ounces tomato concassé
2 fluid ounces white wine
2 fluid ounces lemon juice
Servings: 4
1. Place the snapper on a buttered baking pan. Season the fillets with salt and white pepper; brush with butter.
2. Combine the mint, garlic and tomato concassé, and spoon on top of each portion of the fish.
3. Add the white wine and lemon juice to the pan.
4. Bake at 400°F (200°C), basting once halfway through the cooking process, until done, approximately 15 minutes.
salt and white pepper, to taste
2 ounces whole butter, melted
1 tablespoon mint leaves, chopped
1 teaspoon garlic, minced
4 ounces tomato concassé
2 fluid ounces white wine
2 fluid ounces lemon juice
Servings: 4
1. Place the snapper on a buttered baking pan. Season the fillets with salt and white pepper; brush with butter.
2. Combine the mint, garlic and tomato concassé, and spoon on top of each portion of the fish.
3. Add the white wine and lemon juice to the pan.
4. Bake at 400°F (200°C), basting once halfway through the cooking process, until done, approximately 15 minutes.
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