Baked Red Snapper Italian Style
Submitted by POOHBEAR34
Whole red snapper stuffed with herbed breadcrumbs, Italian cheese, and fresh mint, then baked under a blanket of tomatoes and lemon slices. A rustic Italian seafood main course ready in about an hour.
YIELD
3 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsIf you want to impress at the dinner table without spending all day in the kitchen, a whole stuffed red snapper does the talking for you.
This Italian-style preparation packs the cavity with seasoned breadcrumbs, grated Italian cheese, and fragrant mint leaves, then lays the fish in a pan of crushed tomatoes with thin lemon slices on top.
As it bakes, the tomatoes break down into a light sauce, the cheese melts into the crumb stuffing, and the mint adds an unexpected brightness that lifts the whole dish.
Chef Tips
- Score the top of the fish with shallow slits so the heat penetrates evenly and the cheese and onion tucked inside each slit infuse the flesh.
- Baste the fish regularly while it bakes to keep it moist and build up a glossy, flavorful glaze from the tomato juices.
- Cover the pan for the last 15 minutes to trap steam and ensure the fish cooks through without drying out on top.
- Bass works just as well if red snapper is hard to find at your market.
Ingredients
Directions
Mix bread crumbs, grated cheese and 3 finely chopped mint leaves (optional); stuff fish, close and fasten with toothpick(s).
Grease baking pan with tablespoon of oil and place fish it it, slit fish on upturned side and in each slit, place 1 small pc. cheese, 1 small slice on onion and 1 mint leaf.
Pour tomatoes over fish and arrange 3 thin slices of lemon on top.
Bake at 350℉ (180℃). for 1 hr. basting regularly.
Cover during last 15 minutes of cooking.
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