-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)