Pork Marsala with Mushrooms and Shallots - made it - Marsala is a "desert" wine - sorta sweet. This was a little sweeter than I would've liked so I probably should've used less wine. Tasty, just a touch too sweet for me. Less wine next time (I CANNOT believe those words just came out of my mouth! HA!). I used pork tenderloin.
Roasted Red Snapper Brine in cold water, salt and sugar for 30 minutes Preheat oven to 425 Slice 3-4 slits on both sides of fish Season inside and out of fish with herbs de provence, lemon zest, parsley, sea salt, garlic, red & black pepper, Add lemon slices in slits Place foil on oven proof pan, drizzle with EVOO Bake fish 20-30 minutes depending on size of fish.