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a simple all_in_one_pan dinner entre': Olive Oil-virgin, snapper fillet, summer squash & small eggplants
pre-heat oven to 350
cover pan with spray Olive Oil;
rinse / pat dry Snapper; place skin down in pan; alternating direction
drizzle marinade down center of fillets- to make 1" wide stripe
spoon rasted Garlic/sun dried tomato mix on marinade stripe
drizzle Virgin olive Oil over fillets
cut squash & eggplants into 1" cubes; spoon around fillets
cover vegetables with ginger ale
gently shake pan to distribute veggies & ginger ale
Bake 35-45 min. until edges a browned & tops are glazed- you can add more Vernors during baking if needed.
Serve directly from pan or remove to heated serving plate.
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