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Bayou Baked Red Snapper

1 Whole Red Snapper (4 Lb.)
1 Stick margarine, pareve
1 bn Shallots, chopped
1/2 ts Oregano
1 cn Button mushrooms OR 8 Large fresh mushrooms
Salt and pepper to taste.


Clean fish and pat dry. Rub cavity with salt, pepper and margarine. Place in well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in heavy skillet. Add shallots and saute until soft, but not brown. Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven. Baste several times with pan juices. Serves 8 to 10.


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