Artichoke-Stuffed Red Snapper
|Vegetable oil||1 Tablespoon|
|Finely chopped onions||3⁄4 Cup (12 tbs)|
|Frozen artichoke hearts||1 1⁄2 Cup (24 tbs), thawed and chopped|
|White bread slice||3 , toasted and made into fine crumbs|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Red snapper||1 (Around 3 Pounds Dressed With Head And Tail Left On)|
|Vegetable juice||1 Cup (16 tbs) (Around 3 Pounds Dressed With Head And Tail Left On)|
Preheat oven to 350Â°F.
In 9-inch skillet heat oil; add onions and saute until translucent.
Add artichoke hearts and saute for 3 minutes longer.
Stir in bread crumbs, parsley, lemon juice, salt, and pepper; remove from heat and allow mixture to cool slightly.
Stuff fish with artichoke mixture, using toothpicks or wooden skewers to close cavity.
Spray baking dish that is large enough to hold fish flat with nonstick cooking spray; transfer stuffed snapper to dish and pour vegetable juice over fish.
Bake, basting frequently with pan juices, until fish flakes easily at the touch of a fork, 40 to 50 minutes.