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Baked Red Snapper

1 Whole dressed snapper (2 1/2 Lbs)
1 ts Sesame oil
2 Cloves garlic, minced
1 1/2 ts Fresh ginger, minced
1 ts Reduced-sodium soy sauce
1/2 ts White wine vinegar
Non-stick vegetable cooking spray
2 tb Fresh parsley, minced

Make 3 deep diagonal slashes on each side of snapper. Rub sesame oil on skin. Combine garlic, ginger, soy sauce, and vinegar in a small bowl. Rub mixture on inside and outside of fish. Arrange snapper in a coated jellyroll pan. Cover tail loosely with foil. Bake at 325 F for 40 to 50 minutes or until fish flakes when tested with fork at thickest part. Transfer fish to a warm platter and garnish with parsley.

Makes 4 servings.

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