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fresh whole fish (Red Snapper,
Salmon, Bass, etc.)
onion, if desired
celery, if desired
rock salt
any other favorite herb
bourbon or brandy

Bake fish whole (with head and tail) in oven at 375 degrees for
10 minutes per 1-inch thickness of fish. Stuff fish with
onions and celery, if desired. On large platter, put layer of
rock salt. In separate bowl, mix 1 tablespoon of dried herbs
(fennel, rosemary, thyme, parsley, etc.). Just before serving,
spread a layer of 1/2 herbs over rock salt. Lay cooked fish on
top. Spread remaining herbs on top of fish. Upon serving,
douse fish and herbs with 2 to 3 shots of bourbon or brandy and
flambe burning dried herbs.

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