Cajun Bayou Baked Red Snapper

Instructions

1. 1

   Clean fish and pat dry. Rub cavity with salt, pepper and margarine.

2. 2

   Place in well-greased baking pan and set aside.

3. 3

   Heat 3 or 4 tbs. margarine in heavy skillet. Add shallots and saute until soft, but not brown.

4. 4

   Add more margarine and mushrooms and continue cooking, shaking pan until most of fat is absorbed.

5. 5

   Stir in oregano and pour mixture over fish.

6. 6

   Measure fish at its thickest point and bake exactly 10 min. per inch of thickness in preheated 450 F. oven.

7. 7

   Baste several times with pan juices.