BAKED RED SNAPPER—III
Clean the fish, leaving the head on, and stuff with seasoned crumbs, cover with sliced tomatoes and sliced lemon, and bake, basting occasionally with melted butter and hot water.
Clean the fish, leaving the head on, and stuff with seasoned crumbs, cover with sliced tomatoes and sliced lemon, and bake, basting occasionally with melted butter and hot water.