Roasted Snapper with Artichokes and Lemon
Ingredients
- 5 tablespoons fresh lemon juice (from about 2 lemons), reserving juiced lemons
- 4 large artichokes with stems attached (10 to 12 oz each)
- 6 tablespoons extra-virgin olive oil
- 4 (1/2-inch-thick) red snapper fillets with skin (6 oz each)
- 1 tablespoon chopped fresh tarragon
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