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Baked Red Snapper
1 Red snapper; 3 to 5 lbs
3 c Soft bread crumbs
1/2 ts Salt
1/4 ts Pepper
1/4 ts Thyme or marjoram
1/2 Onion; minced
1/3 c Butter; melted
Clean fish, but leave head and tail. Dry inside of fish. Mix bread
crumbs, salt, pepper, thyme and onion; add butter slowly, tossing
lightly together. Stuff fish with mixture. Sew fish opening together
with large needle and thread. Place, underside down, on greased rack
or greased heavy paper in shallow pan, arranging fish in "S" shape or
circle. Rub outside with salt and lay strips of bacon over top. Bake
fish uncovered in moderately hot oven (3750F) allowing 10 to 16
minutes a pound. Allow 1/2 pound per portion.
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