Mediterranean Triggerfish with Rosemary and Thyme

Recipe

• 4 triggerfish fillets, skinless
• 8 tablespoons butter
• ½ cup onion, minced
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh rosemary, minced
• 2 tablespoons fresh thyme, minced               
• ½ teaspoon salt
• ¼ teaspoon black pepper, freshly ground
• lemon wedges

Preheat the oven to 450° F.

Melt butter in a small saucepan. Sauté onion until tender. Remove from heat. Add parsley, rosemary, thyme, salt and pepper.

Place fillets in a greased baking dish. Brush with herb sauce.  Bake at 450° F until fish flakes easily when tested with a fork, about 8 to 12 minutes.

Transfer to serving dish. Garnish with lemon wedges.

Contributed by Joyce Taylor MM2