Roasted Red Snapper with Rosemary Recipe
Recipe source: Everyday Italian cookbook
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Cooking tools:
- Oven
- Aluminum foil
- Baking sheet
- Measuring spoon
- Chef's knife
- Spatula
- Plate
- Refrigerator
Ingredients
- 2 tablespoons olive oil
- 3 pounds snapper, cleaned and scaled (if desired cut off head)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lemon, cut into 8 wedges
- 1/2 onion, chopped
- 1/2 fennel bulb, chopped
- 4 sprigs rosemary, fresh
- 2 garlic cloves, sliced
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