Recipe - Bayou Baked Red Snapper

1 Whole Red Snapper (4 Lb.)
1 Stick margarine, pareve
1 bn Shallots, chopped
One half teaspoon 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 wellgreased 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini