Whole Baked Red Snapper
Whole Baked Red Snapper Preparation
Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Bake for about 15 minutes per inch of thickness at the thickest part. Check for doneness by carefully sliding a paring knife into the back at the thickest part, gently lifting the top fillet, and peeking inside to make sure the fish pulls away from the bone and the flesh is opaque (but still moist) rather than translucent and raw. Season with salt, pepper, olive oil and lemon. Yield: 4 servings NOTES : Recipe courtesy of Fish & Shellfish, by Jim Peterson Recipe by: Cooking Live Show #CL8851 Posted to MC-Recipe Digest V1 #546 by Angele Freeman
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