Baked Red Snapper with Ricotta Stuffing
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Ingredients
| 3 | pounds |
red snapper fillets
|
|
| 1 | x |
salt
|
* |
| 2 | tablespoons |
olive oil
|
|
| Stuffing | |||
| ½ | cup |
celery
chopped |
|
| ⅛ | cup |
olive oil
|
|
| ¾ | cup |
ricotta cheese
|
|
| ½ | teaspoon |
salt
|
|
| 2 | tablespoons |
lemon zest
grated |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
bread crumbs
|
|
| ¼ | cup |
lemon
diced and |
|
| 1 | teaspoon |
paprika
|
|
Directions
Clean, wash and dry fish.
Sprinkle inside and out with salt.
Prepare stuffing: Sauté celery and onion in ¼ cup olive oil until soft.
Remove from heat and combine with rest of stuffing ingredients, blending well.
Stuff fish loosely.
Close opening with small skewers or toothpicks.
Place in well-greased baking pan.
Brush with 2 tablespoons olive oil and bake in pre-heated 350℉ (180℃) F oven for 40 to 60 minutes or until fish flakes easily with a fork.
Baste occassionally with drippings while fish is baking.
