Yield: 4 Servings

2 Heads garlic
3/4 c Mayonnaise; divided
1/4 c Lime juice; divided
1 tb Minced fresh parsley
4 (6oz) red snapper fillets;
.. skinned

Lime wedges
Chopped parsley

Cut off top quarter of each garlic head and remove
papery skin. Spread each with 1 tablespoon
mayonnaise. Encase in foil and bake at 375° 40
minutes.

Squeeze out garlic, mix with 1 tablespoon lime
juice; mash. Stir in 1/2 cup mayonnaise and
parsley.

Line a jelly roll pan with foil. Top fish with
remaining mayonnaise and drizzle with remaining
lime juice.

Bake at 425° 20 minutes until fish flakes easily
with a fork.

Serve with Aioli.