Very bland, not enough sauce for 4 fish.
Whole Roasted Lemon Snapper with Lemon-Apricot Glaze
Photo: Becky Luigart-Stayner; Styling: Judy Feagin
- Olive oil
- 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup apricot preserves
- 2 tablespoons brown sugar
- 1 tablespoon peanut oil
- 1/2 teaspoon lemon-pepper seasoning
- 3 lemons, sliced
- 8 fresh or dried bay leaves
- 1/2 teaspoon cornstarch
- Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.)
- Combine lemon juice and next 4 ingredients in a small bowl. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
- Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 1 or 2 lemon slices on top of each fish, and tie to secure.
- Bake, uncovered, at 425° for 15 to 25 minutes or until fish flakes easily.
- Meanwhile, whisk together cornstarch and reserved glaze in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat, and simmer 1 minute, stirring constantly. Serve sauce with fish.
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