Stuffed Baked Red Snapper with Tomatoes

Ingredients

• Select a nice fresh red snapper
• stuff with bread stuffing
• rub some egg over the fish
• sprinkle with bread crumbs
• put some butter on top
• garnish with parsley
• garnish with slices of tomato
• with a piece of lemon on top

Method

1. 1

   Clean and wash the red snapper; cut from head to tail, open, and remove bones.

2. 2

   Stuff with bread stuffing, turn uncut side up in a buttered pan, rub with egg, sprinkle with bread crumbs, and top with butter.

3. 3

   Bake until done, then carefully remove to a platter and garnish.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 142. The excerpt below is the record exactly as published.

Stuffed Baked Red Snapper with Tomatoes Red Snapper farci de Tomates et cuit au lour Select a nice fresh red snapper; clean and wash well; cut on the side from head to tail; open; remove bones; stuff with bread stuff¬ ing; turn fish over in a buttered pan, the uncut side up; rub some egg over the fish; sprinkle with bread crumbs well; put some butter on top; bake in oven for twenty-five to thirty-five minutes, ac¬ cording to size of the fish. When done, remove carefully from the pan to a platter; garnish with parsley and slices of tomato with a piece of lemon on top

Cook this with the app: pantry check, scaling, and the assistant.