Red Snapper with Oregano and Marjoram

Name: Red Snapper with Oregano and Marjoram
Yield: 6
Ingredients: 1 red snapper or porgy, cleaned (1.5 kg); 2 tablespoons of lemon juice; 1 medium onion, finely chopped; 1/2 cup of olive oil (120 ml); 1/3 cup of marjoram, chopped; 2 teaspoons of fresh oregano, chopped, or 1 teaspoon of dried oregano; 1/3 cup of water; 1 bell pepper, seeded and chopped; 1/2 tablespoon of cornstarch; Salt to taste

1
1 red snapper or porgy, cleaned (1.5 kg)
2
2 tablespoons of lemon juice
3
1 medium onion, finely chopped
4
1/2 cup of olive oil (120 ml)
5
1/3 cup of marjoram, chopped
6
2 teaspoons of fresh oregano, chopped, or 1 teaspoon of dried oregano
7
1/3 cup of water
8
1 bell pepper, seeded and chopped
9
1/2 tablespoon of cornstarch
10
Salt to taste

Ingredients

1
1 red snapper or porgy, cleaned (1.5 kg)
2
2 tablespoons of lemon juice
3
1 medium onion, finely chopped
4
1/2 cup of olive oil (120 ml)
5
1/3 cup of marjoram, chopped
6
2 teaspoons of fresh oregano, chopped, or 1 teaspoon of dried oregano
7
1/3 cup of water
8
1 bell pepper, seeded and chopped
9
1/2 tablespoon of cornstarch
10
Salt to taste

Directions

1
Make some superficial cuts on the fish, transversally, and place it in a baking dish
2
Mix together lemon juice, onion, olive oil, marjoram, oregano, water, and salt
3
Brush the fish with this marinade and distribute the bell pepper over it
4
Cover with aluminum foil and bake at 200°C for 30 minutes
5
Remove the fish from the baking dish and pour off the sauce that has formed
6
Add dissolved cornstarch to a little water and cook, stirring, until thickened
7
Serve over the still hot fish
8
379 calories per serving