Baked Stuffed Snapper Recipe
Ingredients
| Fish | 2 1/2 Pound | |
| Salt | To Taste | |
| 1 recipe Bread Stuffing, seasoned with 1/2 teaspoon allspice, basil, cayenne, or minced capers | ||
| 1/2 cup chicken bouillon | ||
Directions
Preheat oven to 400° F.
Sprinkle fish with salt and fill with Bread Stuffing.
Close with toothpicks, skewers or needle and thread.
Add bouillon.
Bake uncovered in foil-lined roasting pan or in ovenproof serving dish for about 40 minutes, until fish flakes easily but is still moist, basting occasionally with pan juices.
Lift off top part of fish, divide stuffing evenly, and serve with weighed fish portions and pan juices.
Sprinkle fish with salt and fill with Bread Stuffing.
Close with toothpicks, skewers or needle and thread.
Add bouillon.
Bake uncovered in foil-lined roasting pan or in ovenproof serving dish for about 40 minutes, until fish flakes easily but is still moist, basting occasionally with pan juices.
Lift off top part of fish, divide stuffing evenly, and serve with weighed fish portions and pan juices.
Chef
