Whole Roasted Lemon Snapper with Lemon-Apricot Glaze

Ingredients

• 8 fresh or dried bay leaves
• 3 lemons, sliced
• ½ teaspoon lemon-pepper seasoning
• 1 tablespoon peanut oil
• 2 tablespoons brown sugar
• ¹/₃ cup apricot preserves
• ½ cup fresh lemon juice (about 2 lemons)
• + 3 more ingredients
• • 4 (1- to 2-pound) yellowtail snapper, cleaned, with head and tail intact
  • Olive oil
  • ½ teaspoon cornstarch

Lightly oil a baking pan or sturdy baking sheet. Rinse fish, pat dry, and lay in pan. (Depending on the size of your pan and fish, you may need to use two pans to accommodate all 4 fish.) Combine lemon juice and next 4 ingredients in a small bowl. Brush fish inside and out with half of lemon-apri...

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