Baked Snapper

2 whole blue snapper, scaled,
gutted and rinsed in cold water
6 garlic cloves
4 scallions
3 Tbsp butter or margarine
1/4 cup grated Parmesan cheese
1 tsp paprika
dash of curry
2 tsp extra virgin olive oil

For coconut sauce:
1 can of coconut sauce (15 oz.)
2 Tbsp butter
2 Tbsp white all-purpose flour
small can of anchovies (about 8
filets)

Preheat oven to 425 degrees F.

Cut scallions thinly, crosswise.

Pour oil into skillet.

Add scallions. Saute gently for
about 2 minutes over
medium-low heat.

Meanwhile, cut both garlic
edges off and discard.

Pull papery skin off and discard.

Slice garlic thinly, crosswise. Hold
it with your hand in the process.

Add garlic slices to skillet.

Saute for another 3 minutes.

Place snapper onto cutting
board.

Lift skin and sprinkle inside the
cavity with salt.

Stuff snapper with half of fried
onions and garlic.

Sprinkle half of Parmesan over
onions.

Close fish tightly.

Repeat the same with second
snapper.

Place snappers into baking dish.

Sprinkle fish with paprika.

Sprinkle fish with dash of curry.

Place a piece of butter on top
of each fish and also a few
pieces into baking dish.

Bake snappers in preheated
oven at 425 degree F for 45
minutes.

Meanwhile, make sauce. In a
skillet, melt 2 Tbsp of butter.
.

Add flour.

With wire whisk, stir flour
constantly. Cook over low heat
for about 2 minutes or until flour
is dissolved in butter completely.

Add coconut milk.

Mix well.

When coconut sauce is
well-blended, add anchovies.

Stir coconut sauce very often
and cook over medium-low heat
for about 5-6 minutes or until
anchovies break into small
pieces and most of them
dissolve in sauce.

Take baking dish with
snappers out of oven when
done. The fish is done when it
flakes easily. Place snappers
onto 2 serving plates.

Pour sauce generously over
fish and serve immediately.