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Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

See full recipe on: My Recipes



Ingredients

Olive oil
4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
1/2 cup fresh lemon juice (about 2 lemons)
1/3 cup apricot preserves
2 tablespoons brown sugar
1 tablespoon peanut oil
1/2 teaspoon lemon-pepper seasoning
3 lemons, sliced
8 fresh or dried bay leaves
1/2 teaspoon cornstarch

Nutrition 4 servings

Per Serving % Daily Value
Calories 884
Fat 19g 30%
Carbs 31g 10%
Protein 140g 280%
Fiber 1g 6%
Cholesterol 251mg 83%
Sodium 449mg 18%
     
Fat
Carbs
Protein

Preparation






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