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Baked Red Snapper with Sour Cream Stuffing

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Submitted by jhillsiii

YIELD

6 servings

PREP

30 min

COOK

50 min

READY

1 hrs

Ingredients

Fish
4 1.8
1 ½ 7.5
TEASPOONS ML SALT
1 1
X X BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML BUTTER
Stuffing
¾ 177
CUP ML ONIONS
chopped
¼ 59
CUP ML BUTTER
melted, or oil
½ 118
CUP ML SOUR CREAM
¼ 59
CUP ML LEMON
diced, peeled
1 5
TEASPOON ML PAPRIKA
½ 118
CUP ML CELERY
chopped
1 0.9
QUART L BREAD CRUMBS *
½ 2.5
TEASPOON ML DILL WEED
2 3E+1
TABLESPOONS ML LEMON ZEST
grated
1 5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 458 39% 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?
Trans-fat Free, Low Carb
 

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