Triglie All'Ebraica (Red Snapper Jewish Style)

• 4 pounds small red snappers
• Salt to taste
• 1/2 cup olive oil
• 1 teaspoon sugar
• 1/4 cup red wine vinegar
• 1 cup dark, seedless raisins
• 1/2 cup pine nuts

1. Preheat oven to 400 degrees.
2. Wash fish thoroughly and pat dry with paper towels.
3. Lightly sprinkle with salt.
4. Lightly oil the baking dish and arrange the fish in a single layer.
5. Dissolve the sugar in the vinegar and pour over the fish.
6. Pour in the remaining oil and sprinkle with pine nuts.
7. Cover with a piece of aluminum foil and bake for approximately 20 minutes.
8. Remove foil and bake another 30 minutes or until all liquid has evaporated and the snapper is golden.

red snappers, salt, olive oil, sugar, red wine vinegar, raisins, pine nuts

Taken from cooking.nytimes.com/recipes/5475 (may not work)