Baked Red Snapper
Fish doesn't always come clean from the fish store so make sure you ask them if it has been clean because if not you will want them to do it there, it could get really messy in your kitchen and you don/t want that!
5 red snappers - medium size about 7" long so that they all fit in a baking pan
1 bag of spinach
1/4 cup garlic, minced
2 white onion medium size, sliced not too thin
1/4 cup parsley, chopped
1 lemon sliced, 5 slices one for each fish - use the rest of the lemon and squeeze it on the fish
1/2 teaspoon crushed black pepper
1/2 teaspoon garlic powder
A few hours before cooking you will want to clean the fish with water and put them in a deep dish and adding some coarse salt to each one and placing them in the fridge for 1 to 2 hours. This allows the fish to absorb the salt and it tastes so good! I did this without a measuring spoon unfortunately, I would salt them as you would your meat.
Preheat oven to 375 degrees
In a large baking dish add the bag of spinach and sliced onions to the bottom and add your red snappers on top one next to the other.
Drizzle each snapper with olive oil.
Squeeze some of that extra lemon juice on each piece of fish, if you love lemon juice add more!
Add your lemon slices to each of the red snappers
Then add the parsley, garlic, pepper and garlic powder throughout the fish.
Drizzle the tops of the fish with a little more olive oil.
Bake for an hour and twenty minutes!
You're ready to eat!