Cajun Bayou Baked Red Snapper

Cajun Bayou Baked Red Snapper
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1 Whole Red Snapper [4 Lb.]
1 Stick margarine
1 Bunch Shallots, chopped
1/2 Teaspoon Oregano
1 Can Button mushrooms OR 8 Large fresh mushrooms
Salt and pepper to taste.

Clean fish and pat dry. Rub cavity with salt, pepper and margarine. Place in
well-greased baking pan and set aside. Heat 3 or 4 tbs. margarine in heavy
skillet. Add shallots and saute until soft, but not brown. Add more
margarine and mushrooms and continue cooking, shaking pan until most of fat
is absorbed. Stir in oregano and pour mixture over fish. Measure fish at its
thickest point and bake exactly 10 min. per inch of thickness in preheated
450 F. oven. Baste several times with pan juices.