Recipe: Red Snapper Roasted with Italian Salsa Verde

Red Snapper Roasted with Italian Salsa Verde from "Dinner is Done" by Marcia Smart.

Instructions: To make the salsa verde, combine in a small bowl the parsley, garlic, capers and juice, anchovy and red wine vinegar. Stir in 7 tablespoons of the olive oil, along with salt and pepper. Set aside.

Preheat the oven to 425 degrees.

In a ceramic baking dish, drizzle the remaining tablespoon olive oil. Place the fish in the baking dish skin side down. Top each fillet with about 2 tablespoons of the salsa verde. Set aside the remaining sauce.

Roast for 10 to 12 minutes, until the ends of each fillet flake easily. The internal temperature should register 145 degrees on an instant-read thermometer. If you’re cooking a thicker fish, such as halibut, you may have to add 5 minutes to the cooking time.

Transfer the fish to a platter or individual plates and serve the lemon and the remaining sauce. Scatter a pinch of red pepper flakes if desired.

Makes 6 servings

From "Dinner Is Done" by Marcia Smart