Serves 6

Ingredients:

• 1 (5 to 6 pound) gray snapper
• ½ cup Mexican or key lime juice
• ½ tsp salt
• ¼ tsp fresh ground pepper
• ½ cup olive oil
• 1 large onion, thinly sliced
• ½ tsp dried thyme
• ½ tsp. oregano
• 1 bay leaf ( crumbled)
• 1 medium onion, minced
• 2 garlic cloves, minced
• 1 fresh hot pepper, seeded and minced
• 1 tbsp chopped parsley
• ½ cup ground toasted almonds
• 1 ½ cups fish stock

Mix the lime juice with the salt and pepper and pour over the fish, inside and out. Then set aside to marinate while dressing is made. Pour 6 tbsp olive oil into a baking dish. Arrange the sliced onion on a dish, sprinkle with thyme, oregano, bay leaf, and salt and pepper. Then sauté the minced onion and garlic in the remaining olive oil until tender but not browned. Add the hot pepper, parsley and almonds and ½ cup of fish stock; mix well. Then drain the fish and pour the marinade over the onions in the baking dish with remaining 1 cup of fish stock. Then place the fish in the dish and spread the almond dressing on top and sides of the fish. Bake the fish uncovered at 400 degrees for 40 to 45 minutes.