Sunburst Snapper
by Irene Vlach
Ingredients
- 12 oz red snapper, 1/2 inch thick
- 1/4 cup vin blanc
- 1/4 tsp estragon
- 1/2 orange, en tranches fines
Instructions
Arrange fillets in 9-inch square baking dish. Pour wine over fillets.
Sprinkle with tarragon. Top with
carte