Baked Snapper With Stuffing Balls
|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)|
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.