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Print this Recipe    Baked Snapper

Asian Baked Snapper

1 whole snapper, (1.5 kg) cleaned and gutted
1 red onion, peeled and finely chopped
1 red chilli, finely chopped
2 cloves garlic, crushed
2 tablespoons sherry
1 tablespoon sesame oil
2 tablespoons lemon juice
1 tablespoon fresh coriander or parsley chopped.

Cut three slashes in the thickest part of the flesh on each side
of the fish. Place fish in a large lightly oiled baking tray.
Combine remaining ingredients (except coriander and parsley) in a
bowl and mix well. Pour this mixture over fish. Cover fish with
foil. Bake in a hot oven for 25 to 30 minutes or until flesh flakes.
To serve spoon juices over fish and sprinkle with chopped herbs.
Serve with steamed rice.

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