Baked Red Snapper Jewish Style

Ingredients:
4 pounds small red snapper
2 teaspoons salt
1 teaspoon sugar
1/4 cup red wine vinegar
1/2 cup olive oil
1 cup dark seedless raisins
1/2 cup pignoli (pine nuts)

Directions:
1.Preheat oven to 400°F (200°C). Oil baking dish.
2.Wash the red snapper and pat dry with paper towels.
Sprinkle lightly with salt and place in baking dish in single layer.
3.Dissolve sugar in vinegar and pour over fish.
Pour in oil, then sprinkle with raisins and pignoli.
4.Cover with foil and bake about 20 minutes.
5.Uncover and bake 30 minutes longer until liquid
is gone and fish is golden.