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I really liked the idea of using the whole fish and making stock from the skeleton. To make it easy, I asked the fishmonger to filet the snapper and wrap up the skeleton separately. The stock was great and the fish was very moist. My only problem with the dish is that we really couldn't taste the rest of the ingredients, and felt it needed more flavor.

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PanNan June 28, 2011
Oven Poached Red Snapper With Vegetables