Baked Red Snapper with Sour Cream Stuffing
Submitted by jhillsiii
Whole red snapper stuffed with a creamy filling of sour cream, dill, lemon zest, and seasoned breadcrumbs, then baked until the flesh flakes apart. An elegant centerpiece for seafood dinners.
YIELD
6 servingsPREP
30 minCOOK
50 minREADY
1 hrsThere’s something undeniably showstopping about pulling a whole stuffed fish out of the oven and setting it on the table.
This red snapper gets packed with a savory stuffing of breadcrumbs bound with tangy sour cream, brightened with fresh dill and lemon zest, and loaded with sauteed celery and onion for crunch.
Basted with melted butter as it bakes, the skin turns golden while the stuffing stays moist and fragrant inside.
Serve it with roasted potatoes and a green salad for a meal that looks like it took all day but really didn’t.
Kitchen Tips
- Stuff the fish loosely so the filling has room to expand. Packing it tight can lead to uneven cooking.
- Use toothpicks or kitchen twine to close the cavity, but remember to remove them before serving.
- The fish is done when it flakes easily with a fork at the thickest point near the spine.
- A 4-pound snapper feeds about 6, but scale the stuffing recipe down for a smaller fish.
Ingredients
Directions
Stuffing: Cook celery and onion in butter or oil until tender.
Mix sour cream and dill then combine all ingredients and mix thoroughly.
Makes about one quart stuffing.
Fish: Clean, wash and dry fish.
Sprinkle inside and out with salt and pepper.
Stuff fish loosely.
Close opening with toothpicks.
Place fish in well greased baking pan.
Brush with melted butter or oil.
Bake in moderate oven at 350℉ (180℃) F for 50 to 60 minutes or until fish flakes easily.
Baste occasionally with butter or oil.
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