Serves: 4
Total Calories: 478

1/4 cup olive oil, plus extra to brush on the pan
3 to 4 pounds , scaled and cleaned whole red snapper fillets, or rockfish, rinsed
6 cloves garlic (medium), mashed
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup dry white wine
lime wedges

1. Preheat oven to 450°. Line a large rimmed baking pan with aluminum foil. Brush foil with oil. Make 4 crosswise slashes to the bone on each side of the fish.

2. In a bowl, the garlic, oregano, salt, pepper, wine, and 1/4 cup of oil until smooth. Rub the mixture all over the inside and outside of the fish. Lay the fish on the foil in the baking pan.

3. Cover with foil and bake 25 minutes. Uncover and bake until the top browns a little, another 8 to 10 minutes. Remove the pan from the oven and let the fish stand 8 to 10 minutes. It can be somewhat awkward to remove the fish from the pan without it splitting, so serve from the pan, if you wish. Or use 2 wide spatulas to carefully lift the fish onto a large platter. Remove the top skin, if desired, by inserting the knife blade under the skin to lift gently off. (The skin will separate easily from the cooked fish.) Using two forks, separate the fish into portions and serve with lime wedges.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 478
Calories from Fat: 120

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