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Baked Snapper with Aioli
2 Heads garlic
3/4 c Mayonnaise, divided
1/4 c Lime juice, divided
1 tb Minced fresh parsley
4 (6oz) red snapper fillets, Skinned
Cut off top quarter of each garlic head and remove papery skin. Spread each with 1 tablespoon mayonnaise. Encase in foil and bake at 375F. 40 minutes.
Squeeze out garlic, mix with 1 tablespoon lime juice; mash. Stir in
1/2 cup mayonnaise and parsley.
Line a jelly roll pan with foil. Top fish with remaining mayonnaise and drizzle with remaining lime juice.
Bake at 425F. 20 minutes until fish flakes easily with a fork. Serve with Aioli.
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