2 tbsp. minced fresh parsley
2 tsp. dried tarragon leaves, crushed
1 tsp. salt
1/4 to 1/2 tsp. cayenne pepper
1 to 1 1/4 lb. red snapper fillets
1 tbsp. vegetable oil
Parsley sprigs, optional

Preheat oven to 375°F. Lightly grease a 10x6x2-inch baking dish.

In a large plastic bag, combine minced parsley, tarragon, salt and cayenne pepper until blended; set aside.

Rinse fish under cold water, then pat dry with paper towels. Using a pastry brush, brush both sides of fillets with oil. Place fish in seasonings in bag. Seal and shake until fillets are coated. Place fillets in baking dish, tucking thin ends under for even thickness.

Bake at 375°F for 10 to 12 minutes or until thickest portion flakes easily with a fork (do not overbake).

Transfer fillets to a serving platter. Garnish with parsley sprigs if desired. Serve with rice and corn-on-the-cob.

Using a ruler, measure height of fish at the thickest part to determine baking time. Allow about 10 minutes for each inch of thickness.

Makes 4 servings.