Baked Red Snapper with Sour Cream Stuffing
Yield
6 servingsPrep
30 minCook
50 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fish | |||
| 1.8 | kg |
red snapper, whole fish
|
|
| 7.5 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| 3E+1 | ml |
butter
|
|
| Stuffing | |||
| 177 | ml |
onions
chopped |
|
| 59 | ml |
butter
melted, or oil |
|
| 118 | ml |
sour cream
|
|
| 59 | ml |
lemon
diced, peeled |
|
| 5 | ml |
paprika
|
|
| 118 | ml |
celery
chopped |
|
| 0.9 | l |
bread crumbs
|
*
|
| 2.5 | ml |
dill weed
|
|
| 3E+1 | ml |
lemon zest
grated |
|
| 5 | ml |
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.
