This elegant whole red snapper recipe delivers a tender, flaky fish experience with a vibrant, herbaceous stuffing. The combination of softened breadcrumbs, fresh lemon zest, diced celery, and onions creates a moist and aromatic filling that complements the mild sweetness of the snapper. Baked until golden and flaky, the fish is basted regularly to ensure it remains succulent throughout the cooking process. The bright notes of lemon peel and a hint of paprika add depth and color, making this dish visually stunning for dinner parties or special family gatherings. It is a comforting yet sophisticated main course that highlights simple, high-quality ingredients without overwhelming the palate.
Red Snapper With Stuffing
Description
This elegant whole red snapper recipe delivers a tender, flaky fish experience with a vibrant, herbaceous stuffing. The combination of softened breadcrumbs, fresh lemon zest, diced celery, and onions creates a moist and aromatic filling that complements the mild sweetness of the snapper. Baked until golden and flaky, the fish is basted regularly to ensure it remains succulent throughout the cooking process. The bright notes of lemon peel and a hint of paprika add depth and color, making this dish visually stunning for dinner parties or special family gatherings.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Wash the red snapper under cold running water, ensuring the cavity is thoroughly cleaned, then pat dry completely with paper towels.
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Sprinkle the inside of the fish cavity with 1/2 teaspoon of salt and set aside.
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In a skillet, melt margarine over medium heat.
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Add diced onion, celery, and chopped bell peppers to the skillet.
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Sauté vegetables until the onions are limp and translucent, about 5-7 minutes.
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Remove skillet from heat and add the remaining 1/2 teaspoon salt, black pepper, paprika, soft bread crumbs, sour cream, chopped lemon peel, and grated lemon rind.
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Mix all stuffing ingredients together until well combined.
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Loosely stuff the fish cavity with the vegetable and breadcrumb mixture.
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Secure the fish with metal skewers and tie securely with kitchen string to hold the stuffing in place.
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Grease a baking dish or pan large enough to hold the fish without crowding.
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Place the stuffed fish in the prepared pan.
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Bake in the preheated oven for 35-40 minutes, basting with vegetable oil every 7-8 minutes.
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Remove from oven when the flesh flakes easily with a fork.
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Remove skewers and kitchen string before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 2833.2kcal
- % Daily Value *
- Total Fat 22.6g35%
- Saturated Fat 7.6g38%
- Cholesterol 15.9mg6%
- Sodium 6519.0mg272%
- Total Carbohydrate 646.8g216%
- Dietary Fiber 20.1g81%
- Sugars 460.3g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Select a 3-4 pound red snapper with head and tail attached for an impressive presentation.
When peeling the lemon for the stuffing, use the peel for zest and chop the remaining lemon into small pieces, discarding seeds.
Allow the fish to rest for about 5 minutes after removing skewers before carving to let the juices redistribute.
Ensure the baking dish is large enough so the fish is not crowded, which helps it cook evenly.
Vegetable oil is recommended for basting to keep the skin moist and prevent drying out during the long bake time.
