Dill Herb Fillets

-O. Evans VPRJ01A 2 pound Fillet of red snapper -- or firm fleshed fish

3/4 teaspoon Salt

1/2 teaspoon Ground pepper

1/2 cup Olive oil

1 1/2 tablespoon Minced parsley

1 tablespoon Minced shallots

pn Dill Weed pn Oregano 1/4 c Fresh squeezed lemon juice Arrange fish in a single layer, oiled, shallow baking dish. Sprinkle with oil, parsley, shallots, dill, and oregano. Bake in a preheated oven at 350 degrees F until flesh barely separates when tested with a fork--15 to 20 minutes. Baste twice with pan juices while baking. Remove fish to a serving dish. Blend lemon juice into pan drippings, then pour over fish. (wrv)