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Snapper With Seville Orange Juice,
Pine Nuts and Olives

1 teaspoon olive oil
1 2 1/2- to 3-pound whole snapper, cleaned and scaled
1 teaspoon black peppercorns
5 bay leaves
1 large strip Seville orange zest or 1 strip orange zest and 1 strip lime zest
1/2 teaspoon salt
1 cup Seville orange juice or  3/8 cup orange juice and  1/4 cup lime juice
1/2 cup pitted calamata olives, halved lengthwise
1/4 cup pine nuts
1/4 cup chopped parsley leaves.

1. Heat oven to 400 degrees. Oil a piece of foil large enough to wrap fish in. Place
fish in middle of foil, and fill its cavity with peppercorns, 4 bay leaves and Seville
orange zest (or orange and lime zest).

2. Sprinkle fish with salt and fold two sides of foil together, sealing with a pleat. Fold
other two sides in to enclose fish; place on a baking sheet with folds up. Bake 45 minutes.

3. About 15 minutes before fish is ready, place Seville orange juice (or orange and
lime juice) in a small saucepan. Add remaining bay leaf, olives and pine nuts. Place
over high heat to bring to a boil, then reduce heat to low. Simmer uncovered for
5 minutes. Remove from heat, cover and keep warm.

4. To serve, open foil and peel away skin from top of fish. Carefully remove top
fillets and place on warm serving plates. Lift bone from tail end, and place bottom
fillets on plates, leaving skin behind. Top each serving with a spoonful of orange
sauce and a sprinkling of parsley. Pass remaining sauce at table. Yield: 2 to 3 servings.