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Baked Snapper

Party.Freak's picture
  Whole snapper 8 Pound, scaled and cleaned (2 Snappers, 4 Pound Or 2 Kilogram Each)
  Freshly ground pepper To Taste
  Green onions 6 , finely chopped
  Celery stalks 1 , finely chopped
  Polyunsaturated oil 10 Milliliter (2 Teaspoon)
  Whole wheat breadcrumbs 1 Liter (Fresh, 4 Cups)
  Orange 1 , rind grated
  Oranges 2 , juiced
  Salt To Taste
  Fennel sprigs 2 (Few Sprigs)
  Lemons 2 (Extra Required For Garnish)

Grate rind of 1 lemon and set aside rind.
Squeeze 2 lemons and brush juice over skin and inside cavity of both fish.
Season cavity with pepper and set aside for 30 minutes.
Heat oil and fry green onions and celery 3 minutes.
Drain off any oil.
Combine breadcrumbs with vegetables, lemon and orange rind and enough orange juice to bind ingredients.
Taste and adjust seasoning.
Stuff fish with filling and secure with skewers.
Place sprigs of fennel on top.
Place fish in greased baking dishes, cover with greased foil and bake at 350°F (180°C) for 40-60 minutes until cooked when tested.
Remove foil and fennel and arrange fish on serving platters.
Garnish with extra fennel and lemon wedges.

Recipe Summary

South American

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Baked Snapper Recipe