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1 whole red snapper, about 3 1/2 lbs., cleaned and scaled
Salt and pepper
1/3 c. melted butter
1 tsp. grated lemon rind
Heavy duty aluminum foil
1/4 c. chopped parsley
1 jar pimiento (4 oz.), drained and diced
1 red onion, thinly sliced
1/2 c. chicken broth
Lemon slices

Sprinkle red snapper inside and out with salt and pepper. In a bowl mix butter and lemon rind. Brush red snapper on all sides with butter mixture. Place fish on a square of foil. Drizzle remaining butter over snapper. Sprinkle with remaining ingredients. Seal foil tightly.

Bake in a preheated 350 degree oven for 35-40 minutes. Turn back foil and place on a serving platter. Garnish with lemon slices, if desired. Serves 4-6.

Or any firm fleshed whole fish: salmon, bass, pike, etc.

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