Red snapper with fettuccine veggies

Café DE PARIS RED SNAPPER WITH FETTUCINE VEGGIES

4 OZ RED SNAPPER FILET

1 OZ OF DILL

1 LEMON

SALT & PEPPER

1 CUP OF OLIVE OIL

1 CUP OF FLOUR

VEGGIES:

ZUCCINIS

SQUASH

CARROTS

CUT VEGGIES IN JULIENNE STYLE

SEASON FISH WITH THE MIX OF LEMON JUICE, DILL, AND SALT & PEPPER. IN A HOT PAN, ADD THE OLIVE OIL. COAT THE SNAPPER IN FLOUR AND COOK IN THE PAN FOR TWO MINUTES ON EACH SIDE. USE ANOTHER PAN TO SAUTE THE VEGGIES. PLACE THE VEGGIES ON A DINNER PLATE AND PLACE THE SNAPPER ON TOP. BON APPETIT!

GDA Cooking - March 7, 2013