Baked Stuffed Red Snapper
Ingredients
- 1 (4 1/2-pound) dressed red snapper ⓘ
- 1 cup cracker crumbs ⓘ
- 3 slices bread, cubed and toasted ⓘ
- 1/2 cup chopped celery ⓘ
- 1 tablespoon minced onion ⓘ
- 1 tablespoon minced fresh parsley
- 1/2 cup butter or margarine, melted
- 1 egg, lightly beaten ⓘ
- 1 teaspoon salt, divided ⓘ
- 3/4 teaspoon pepper, divided ⓘ
- 1 tablespoon butter or margarine, softened
- 1/2 cup all-purpose flour ⓘ
- 3 slices bacon ⓘ
- 1 (9-ounce) can whole tomatoes, chopped ⓘ
Instructions
- Rinse fish thoroughly in cold water; pat dry, and set aside.
- Combine cracker crumbs, bread cubes, celery, onion, parsley, melted butter, egg, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a medium mixing bowl; mix well. Set aside.
- Sprinkle fish inside and out with remaining salt and pepper. Rub with 1 tablespoon butter; dredge in flour. Stuff cavity with cracker crumb mixture.
- Place fish in an aluminum foil-lined 13- x 9- x 2-inch baking pan. Lay bacon slices over fish. Pour tomatoes over fish. Bake, uncovered, at 350° for 1 hour and 15 minutes or until fish flakes easily when tested with a fork.
- Transfer fish to a warm serving platter, and serve with lemon slices.
Nutrition & Diet Analysis (per serving)
783
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).