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Red Snapper Myconos

Whole red Snapper, approx. 2-3 lb., split & lay flat


Marinade:


1/2 cup olive oil
1/2 cup white wine
1/8 tsp. pepper
1/4 tsp. each rosemary, oregano, dried parsley


Rinse fish and lay lull length in shallow pan. Mix marinade and pour over fish. Let stand in refrigerator 30 minutes. Turn over and marinate the other side for 30 minutes. Soon off some of the marinade to use as a basting sauce. Bake for about 25 minutes at 375 degrees F (allow 10 minutes per pound). Baste frequently with sauce while baking. Serve whole with boiled new potatoes; garnish with lemon and fresh parsley.



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