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Baked Red Snapper

1 lb. Snapper, cut into 3" cubes
2 tsp. powdered rosemary
1/2 tsp. black pepper
2 lemons, peeled & finely diced
1/2 cup chopped fresh parsley


Sprinkle fish generously with powdered rosemary and pepper. Arrange in non-stick pan. Bake at 325 F for 15-20 minutes or until fish flakes easily when tested with fork. Remove to serving plate. Cover with lemons. Sprinkle with parsley.





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