Baked Red Snapper with Garlic

1 (2-3 lb.) whole red snapper, cleaned
1 shallot, minced
salt and pepper to taste
4 Tbls. fresh lemon juice
2 tsp. lemon pulp, finely chopped
1 tsp. lemon zest, freshly grated
1 Tbls. bottled capers, drained and minced
2 Tbls. fresh parsley leaves, minced
1 Tbls. garlic, minced
3/4 tsp. seafood seasoning
4 Tbls. chilled unsalted butter, cut into pieces
6 fresh thyme sprigs
6 thin lemon slices
Enough butter to coat inside the foil.

In a small skillet heat 2 Tbls. butter over moderate heat until it begins
to brown and stir in shallot.
Cook shallot until softened but not browned, about 2 minutes.
Remove skillet from heat and stir in 2 Tbls. lemon juice.
In a small bowl stir together parsley, capers, lemon pulp, and zest.
Brush fish with butter mixture and sprinkle with salt, pepper, and parsley
mixture.
Place 24x18-inch piece of foil on heavy large baking sheet.
Butter foil and place the fish in the center.
Season cavity of fish with garlic, 2 Tbls. lemon juice and seafood
seasoning.
Dot cavity with butter.
Arrange thyme sprigs inside cavity.
Top with lemon slices.
Fold edges of foil over fish; seal.
Preheat oven to 350°F.
Bake fish until cooked through, about 45 minutes.
Transfer fish to platter.
Open foil.
Servings: 4


--
William Barfieldsr