Baked Snapper With Oyster Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Pour sauce over fish. Bake, uncovered, at 350° for 30 minutes or until fish flakes easily when tested with a fork.
4. Transfer fish to a serving platter. Remove and discard bay leaf. Spoon sauce over fish; garnish with parsley sprigs.
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