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Baked Red Snapper with Sour Cream Stuffing

 

110

Yield

6

servings

Prep

30

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

Fish
4 pounds red snapper, whole fish
1 ½ teaspoons salt
1 x black pepper
to taste
*
2 tablespoons butter
Stuffing
¾ cup onions
chopped
¼ cup butter
melted, or oil
½ cup sour cream
¼ cup lemon
diced, peeled
1 teaspoon paprika
½ cup celery
chopped
1 quart bread crumbs
*
½ teaspoon dill weed
*
2 tablespoons lemon zest
grated
1 teaspoon salt

Directions

Stuffing: Cook celery and onion in butter or oil until tender.

Mix sour cream and dill then combine all ingredients and mix thoroughly.

Makes about one quart stuffing.

Fish: Clean, wash and dry fish.

Sprinkle inside and out with salt and pepper.

Stuff fish loosely.

Close opening with toothpicks.

Place fish in well greased baking pan.

Brush with melted butter or oil.

Bake in moderate oven at 350℉ (180℃) F for 50 to 60 minutes or until fish flakes easily.

Baste occasionally with butter or oil.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 45839% of calories from fat
 % Daily Value *
Total Fat 20g 30%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 1276mg 53%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 126g
Vitamin A 20% Vitamin C 24%
Calcium 14% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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