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Baked Hog Snapper with Steamed Farmer’s Market Vegetables

Author Mary Katherine Sharman // Photography by Marc Vaughn

Chef Kipp Bourdeau

Pine Creek Sporting Club
Okeechobee, FL

 

Ingredients

4 fresh hog snapper fillets, skinned, pin bones removed

3 tablespoons unsalted butter

4 fresh lemons, sliced thin

8 shallots, sliced thin

Sprigs of fresh dill (enough for 4 snappers)

1 teaspoon Old Bay seasoning

1/2 cup white wine

2 cups fresh vegetables, steamed

 

Directions

1 Preheat oven to 350 degrees.

2 Using a large shallow baking dish, brush with 1 tablespoon of butter, arrange lemon slices, shallots, dill, and Old Bay seasoning in the dish.

3 Place the hog snappers over the aromatics in the dish and add white wine.

4 Dot fish with remaining butter, cover loosely with foil.

5 Bake for 18 to 20 minutes.

To serve, arrange the steamed vegetables on a large plate. Arrange the fish over the vegetables. Drizzle the remaining cooking juices, which will be plenty flavorful, over the fish.

Baked Hog Snapper with Steamed Farmer’s Market Vegetables

STORY BY
PHOTOGRAPHY BY

Baked Hog Snapper with Steamed Farmer’s Market Vegetables

STORY BY
PHOTOGRAPHY BY

Baked Hog Snapper with Steamed Farmer’s Market Vegetables

STORY BY
PHOTOGRAPHY BY
‘‘

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients
4 fresh hog snapper fillets, skinned, pin bones removed
3 tablespoons unsalted butter
4 fresh lemons, sliced thin
8 shallots, sliced thin
Sprigs of fresh dill (enough for 4 snappers)
1 teaspoon Old Bay seasoning
1/2 cup white wine
2 cups fresh vegetables, steamed
Directions
1 Preheat oven to 350 degrees.
2 Using a large shallow baking dish, brush with 1 tablespoon of butter, arrange lemon slices, shallots, dill, and Old Bay seasoning in the dish.
3 Place the hog snappers over the aromatics in the dish and add white wine.
4 Dot fish with remaining butter, cover loosely with foil.
5 Bake for 18 to 20 minutes.
To serve, arrange the steamed vegetables on a large plate. Arrange the fish over the vegetables. Drizzle the remaining cooking juices, which will be plenty flavorful, over the fish.

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Baked Hog Snapper with Steamed Farmer’s Market Vegetables

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients
4 fresh hog snapper fillets, skinned, pin bones removed
3 tablespoons unsalted butter
4 fresh lemons, sliced thin
8 shallots, sliced thin
Sprigs of fresh dill (enough for 4 snappers)
1 teaspoon Old Bay seasoning
1/2 cup white wine
2 cups fresh vegetables, steamed
Directions
1 Preheat oven to 350 degrees.
2 Using a large shallow baking dish, brush with 1 tablespoon of butter, arrange lemon slices, shallots, dill, and Old Bay seasoning in the dish.
3 Place the hog snappers over the aromatics in the dish and add white wine.
4 Dot fish with remaining butter, cover loosely with foil.
5 Bake for 18 to 20 minutes.
To serve, arrange the steamed vegetables on a large plate. Arrange the fish over the vegetables. Drizzle the remaining cooking juices, which will be plenty flavorful, over the fish.

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