Baked Red Snapper

Main Dish

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- Olive oil spray

- Four (4) red snapper fillets

- Coarse grain dijon mustard, to taste

- Juice of one (1) lemon

- Herbs de provence, to taste

- Two (2) sprigs of fresh rosemary



- Set oven to 450 degrees.

- Spray olive oil on a sheet pan.

- Place filets on the sheet pan and pat dry with a paper towel.

- Generously spread dijon mustard on the tops of each filet.

- Squeeze the juice of one lemon over the filets and season with herbs de provence.

- Pinch off some fresh rosemary leaves and place on top of each filet.

- Bake for 15 - 20 minutes


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