Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Red snapper; (about 3 pounds |
| \N \N | ;cleaned, but with head and |
| \N \N | ;tail left on, or any other |
| \N \N | ;whole, firm white fish |
| 1 teaspoon | Salt |
| 1 teaspoon | Oregano; crumbled |
| \N \N | Black pepper; freshly ground |
| 3 tablespoons | Olive oil |
| ½ cup | Scallions; finely chopped, |
| \N \N | ;including 2 inches of the |
| \N \N | ;green tops |
| ¼ cup | Parsley; finely chopped, |
| \N \N | ;prefer flat leaf |
| 1 teaspoon | Garlic; finely chopped |
| 1 cup | Crumbs, cracker; pulverized |
| \N \N | ;in a blender or crushed |
| \N \N | ;with a rolling pin |
| 4 tablespoons | Butter; melted |
| 3 mediums | Tomato; ripe, firm, cut into |
| \N \N | ;1/2 inch slices |
| 1 large | Lemon; cut into 1/4 inch |
| \N \N | ;thick slices |
| 1 medium | Onion; peeled and cut into |
| \N \N | ;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 ½ 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@...
Submitted By EARL CRAVENS On 02-12-95