Stuffed Red Snapper
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
73
Sourness
44
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 330 degrees
2
Gut the fish and wash it, making an incision in the belly through to the bone
3
Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter
4
Saute the chopped onions and the liver until it is golden in color
5
Add the pine nuts and rice
6
Add some water or fish stock
7
Cook rice about seventy percent
8
Stuff the fish from the head to the belly
9
Fill the whole cavity
10
Sew the cavity shut to prevent the stuffing from leaking out
11
Add some thick sliced potatoes to the bottom of the pan
12
Add some salt and pepper to the potatoes
13
Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven
14
Bake for 40 minutes at 350 degrees