Baked Snapper With Oyster Sauce

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Oxmoor House


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1 (4 1/4-pound) dressed red snapper

1 large onion, sliced

1 bay leaf

1 tablespoon salt, divided

1 large onion, chopped

1 tablespoon butter or margarine

6 mushrooms, thinly sliced

3 large tomatoes, peeled and chopped

1 tablespoon chopped fresh parsley

1 teaspoon dried whole thyme

1/4 teaspoon pepper

1 (12-ounce) container Standard oysters, undrained

Fresh parsley sprigs

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