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Baked Red Snapper w/ green onion & mushroom

A couple of things about fish and seafood in general... use a lot of salt. Fresh seafood is in need of plenty of salt. I do not like using the regular table salt. You are welcome to do so but you may find yourself using a bit more than you would like. I use sea salt; it works great with seafood (sea salt...seafood) Great pair, right?!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American


  • 2 whole Red Snapper
  • 2 1/2 c green onion chopped
  • 1 stalk of celery chopped
  • 1 lb fresh organic mushrooms roughly chopped
  • 4 tbsp Extra Virgin olive oil
  • 2 c dry white wine
  • 4 dashes of wine vinegar
  • 1 c fresh organic parsley chopped
  • 1 tbsp Lea & Perrins Worcestershire Sauce
  • 1 stick of margarine or vegan butter


  • Pre-heat oven to 375*

Preparing the Veggies

  • Grab you a nice size saute' pan and add 2 tbs of olive oil; let the pan heat up.
  • Add in your onion, celery, mushrooms and season with Creole seasoning, sea salt & fresh ground pepper.
  • Stir till the veggies start to sweat.
  • While your veggies are on the stove get out a deep baking dish for the fish.
  • Combine remainder of the olive oil with 1 stick of margarine or vegan butter and place in the oven to melt.
  • Once the butter has melted take the baking dish out of the oven and set aside to tend to the preparation of the whole Red Snapper.

Preparing your Fish

  • Take the Red Snapper and season it with sea salt & red pepper. This is a whole fish so you would also season the inside of the fish.
  • Place the fish season side down into the baking dish then season the other side. Pour your veggies over the fish.
  • Take your pan and deglaze it with dry white wine, 1 tbsp Lea & Perrins Worcestershire sauce and pour that over the fish.
  • In the pan also add about 4 dashes of wine vinegar then sprinkle with the chopped parsley.
  • Place in the oven and you are done! Cook for about an hour or until the veggies are tender.


Using sea salt also cuts down on the amount of salt you will use. I always season every layer of my dish and taste test throughout the cooking process. This ensures all my flavors are coming along nicely. Serve with sliced lemons.