Herb-Packed Snapper

• 4 each red snapper fillets
• 2 teaspoons bean paste chinese, hot
• 1/4 cup parsley leaves + 1 tbsp, chopped
• 1 tablespoon chives chopped
• 1 tablespoon flour, all-purpose
• 12 each sundried tomatoes halved
• 1 tablespoon olive oil
• 1 1/2 tablespoons lemon juice
• 1/2 ounce pine nuts
• 1 clove garlic minced

1. With sharp knife, score skin of fillets several times.
2. Spread bean paste evenly over skin.
3. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper.
4. Place wax paper over snapper and press down firmly.
5. Set aside.
6. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and reserve 1/4 cup liquid.
7. Chop tomatoes and set aside.
8. In large nonstick skillet, heat 1 teaspoon oil.
9. Place snapper in skillet, skin-side down; cook 4 minutes.
10. With spatula, gently turn and cook 3 minutes longer, until cooked through.
11. Remove snapper to plate and keep warm.

red snapper, bean paste chinese, parsley leaves , chives, flour, tomatoes, olive oil, lemon juice, nuts, garlic

Taken from recipeland.com/recipe/v/herb-packed-snapper-36897 (may not work)