Bayou Baked Red Snapper

Course : Fish
Serves: 8
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1 whole red snapper -- (4 lb.)
1 stick margarine
1 bunch shallots -- chopped
1/2 teaspoon oregano
1 can button mushrooms or
8 large fresh mushrooms
1 teaspoon salt and pepper to taste.

Preparation / Directions:

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 sauté 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 minutes per inch of thickness in preheated 450F oven. Baste several times with pan juices.

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