Roasted Whole Snapper W Apricot Lemon Glaze

• 2 (2 pound) red snapper, cleaned, with head and tail intact
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1/3 cup apricot jam or preserves
• 2 tbsp brown sugar
• 1/2 tsp lemon-pepper seasoning
• 3 lemons, sliced
• 1 orange, sliced
• 6 bay leaves (fresh or dry)
• 1 tbsp olive oil

1. Lightly oil a baking pan or ovenproof dish. Rinse fish, pat dry, and season the insides and out with desired seasoning mix.
2. Combine lemon juice, sugar, and apricot jam in a small sauce pan. Bring to a boil until sauce thickens. Let sit and mix thoroughly. Brush fish inside and out with half of lemon-apricot glaze; set remaining glaze aside.
3. Place a few slices of oranges and lemon slices on the bottom of the baking dish. Stuff cavity of each fish with 2 to 3 lemon slices and 2 bay leaves. Lay 2 lemon slices and 2 orange slices on top. Place extra slices around the fish.
4. Bake, uncovered, at 400u0b0 for about 30 minutes or until fish flakes easily.
5. Shortly before the fish is done baking, brush remaining glaze on fish. Sprinkle lemon wedges and serve whole.

red snapper, lemon juice, apricot, brown sugar, lemonpepper seasoning, lemons, orange, bay leaves, olive oil

Taken from www.epicurious.com/recipes/member/views/roasted-whole-snapper-w-apricot-lemon-glaze-50188706 (may not work)