Seasonings for a 3 or 4 lb. Red Snapper:

2 tbsp. lemon juice
1/2 tsp. dried thyme
2 cloves thinly sliced garlic
2 tbsp. olive oil
1/4 tsp. crushed red pepper
1/2 c. dry white wine

Mix all together and set aside until stuffing is ready.

Stuffing:

4 cloves finely minced garlic
3 c. cooked rice
1 (6 oz.) can black-eyed peas, drained
1/2 c. dried tomatoes
2 tbsp. lemon zest
1 tsp. dried thyme
2 tbsp. parsley
salt and pepper to taste

Mix all together and stuff fish. Put in baking pan and cover fish with seasonings.

Bake in a 350°F oven until fish flakes easily with a fork.