Baked Snapper With Oyster Sauce

Oxmoor House
6 servings


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1 (4 1/4-pound) dressed red snapper
1 large onion, sliced
1 bay leaf
1 tablespoon salt, divided
1 large onion, chopped
1 tablespoon butter or margarine
6 mushrooms, thinly sliced
3 large tomatoes, peeled and chopped
1 tablespoon chopped fresh parsley
1 teaspoon dried whole thyme
1/4 teaspoon pepper
1 (12-ounce) container Standard oysters, undrained
Fresh parsley sprigs


Rinse fish thoroughly in cold water; pat dry. Place fish in a greased shallow baking pan. Top with sliced onion, bay leaf, and 2 teaspoons salt. Bake, uncovered, at 350° for 1 hour.

Sauté chopped onion in butter in a large skillet until tender. Add mushrooms, tomatoes, chopped parsley, thyme, remaining salt, and pepper. Cook over medium heat until vegetables are tender. Drain oysters, reserving liquid; set oysters aside. Stir oyster liquid into sauce mixture. Cover; simmer 20 minutes. Stir in oysters. Remove from heat.

Pour sauce over fish. Bake, uncovered, at 350° for 30 minutes or until fish flakes easily when tested with a fork.

Transfer fish to a serving platter. Remove and discard bay leaf. Spoon sauce over fish; garnish with parsley sprigs.

Created date

February 2010