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Baked Red Snapper

1/2 stick margarine
1 onion, sliced
8 red Snapper Fillets
2 Tbsp. lemon juice
1/2 cup tomato puree
2 Tbsp. white wine vinegar
2 tsp. prepared horseradish
2 tsp. pickle relish

Preheat oven to 375 F. In a small skillet, saute onion in the margarine until soft. Arrange fish in a shallow baking dish and top with onion. Combine the remaining ingredients and spread over the top of the fish. Bake for 30 minutes or until fish flakes easily when tested with a fork.

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