See below ingredients and instructions of the recipe
1 Red snapper; (about 3 pounds ;prefer flat leaf
;cleaned, but with head and 1 ts Garlic; finely chopped
;tail left on, or any other 1 c Crumbs, cracker; pulverized
;whole, firm white fish ;in a blender or crushed
1 ts Salt ;with a rolling pin
1 ts Oregano; crumbled 4 tb Butter; melted
Black pepper; freshly ground 3 md Tomato; ripe, firm, cut into
3 tb Olive oil ;1/2 inch slices
1/2 c Scallions; finely chopped, 1 lg Lemon; cut into 1/4 inch
;including 2 inches of the ;thick slices
;green tops 1 md Onion; peeled and cut into
1/4 c Parsley; finely chopped, ;1/4 inch thick slices
Preheat the oven to 350 degrees (F). Wash the fish inside and out
under cold running water and dry it thoroughly with paper towels.
With a sharp knife, score the thickest part of each side of the fish
by making 3 diagonal cuts about 1 inch apart 1/2 inch deep. Combine
the salt, oregano and pepper in a small bowl and press the mixture
firmly into the slits.
Using a pastry brush apply 1 tablespoon of olive oil to the bottom
of a shallow baking and serving dish large enough to hold the fish
comfortably. Place the fish in the dish and dribble 1 tablespoon of
oil evenly over it.
Stir the scallions, parsley, garlic and the remaining tablespoon of
oil together in one bowl and mix the crumbs and melted butter in
another. Sprinkle the fish with the scallion mixture, arrange the
tomato slices in 2 parallel rows down its length, and spoon the
crumbs evenly over the top.
Arrange alternate slices of lemon and onion in a strip along the
length of the fish centered over the rows of tomatoes. Bake in the
middle of the oven for 30 minutes, or until the fish feels firm when
pressed lightly with a finger. Do not overcook. Serve at once
directly from the casserole.
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Source: Time Life Series: Middle Eastern Cooking "circa '69"
MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 02-12-95