Ingredients
2 (2 pound) red snapper, cleaned, with head and tail intact
1/2 cup fresh lemon juice (about 2 lemons)
1/3 cup apricot jam or preserves
2 tbsp brown sugar
1/2 tsp lemon-pepper seasoning
3 lemons, sliced
1 orange, sliced
6 bay leaves (fresh or dry)
1 tbsp olive oil
Preparation
Lightly oil a baking pan or ovenproof dish. Rinse fish, pat dry, and season the insides and out with desired seasoning mix. Combine lemon juice, sugar, and apricot jam in a small sauce pan. Bring to a boil until sauce thickens. Let sit and mix thoroughly. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside. Place a few slices of oranges and lemon slices on the bottom of the baking dish. Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 2 lemon slices and 2 orange slices on top. Place extra slices around the fish. Bake, uncovered, at 400° for about 30 minutes or until fish flakes easily. Shortly before the fish is done baking, brush remaining glaze on fish. Sprinkle lemon wedges and serve whole.
