Citrus Snapper

1 (2-2 1/2 lb.) fresh or frozen red snapper fillets
1/4 c. frozen orange juice concentrate, thawed
1 tbsp. olive oil
1 tsp. fresh snipped dill
Hot cooked rice
Lemon slices

Thaw fish if frozen. Place fish in a 12 x 7 1/2 x 2 inch baking dish. Combine orange juice concentrate, oil, dill and 1/4 cup water and pour over fish. Cover; marinate several hours or overnight in the refrigerator, spooning marinade over fish several times. Drain fish. Return fish to baking dish. Cover with foil and bake in 350 degree oven until fish just flakes with a fork, brushing once with marinade. Use 2 large spatulas to transfer fish to a serving platter. Spoon rice to one side. Dip edges of lemon slices in paprika, then lay on top of the baked fish.

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