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Baked Snapper With Stuffing Balls

American.Chef's picture
Ingredients
  Skinless red snapper fillets 2 1⁄2 Pound
  Soft butter 2 Tablespoon
  Lemon juice 2 Tablespoon
  Herb seasoned stuffing mix 4 Ounce
  Canned tomato juice 10 Ounce
  Chopped parsley 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Apple slices 4
  Salt To Taste
  Pepper To Taste
Directions

Place fillets in greased shallow baking dish.
Combine 2 tablespoons butter and lemon juice; brush over fillets.
Season with salt and pepper.
Bake at 375 de- grees for 20 minutes.
Combine'stuffing mix and to- mato juice.
Saute parsley and vegetables in 3 table- spoons butter in skillet until just tender; add to stuffing mixture, tossing lightly with fork.
Shape stuffing mixture lightly into 5 balls, using about 1/2 cup for each ball.
Place stuffing balls on slices of apple; arrange around fillets.
Bake for 15 minutes longer or until fish flakes easily and stuffing is browned on top.
Garnish with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Party
Servings: 
4

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Nutrition Rank

Nutrition Facts

Serving size

Calories 551 Calories from Fat 100

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 149.5 mg49.8%

Sodium 525.3 mg21.9%

Total Carbohydrates 26 g8.8%

Dietary Fiber 2.6 g10.5%

Sugars 6.7 g

Protein 77 g154.3%

Vitamin A 17.4% Vitamin C 38.8%

Calcium 7.8% Iron 11.3%

*Based on a 2000 Calorie diet

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Baked Snapper With Stuffing Balls Recipe