Whole Snapper With Pine Nut Stuffing

Name: Whole Snapper With Pine Nut Stuffing
Yield: 4 servings
Ingredients: 1/4 cup oil; 2 None spring onions, thinly sliced; 8 None cherry tomatoes, 4 finely diced, 4 thickly sliced; 1 1/2 cups fresh breadcrumbs; 1/2 cup fresh parsley, chopped; 1/3 cup pine nuts, chopped; 2 1/4 lb whole snapper; 1/4 cup fresh oregano leaves; None None lemon wedges, to serve

Seafood

Be the first to rate this recipe

Ingredients

1/4 cup oil ⓘ
2 None spring onions, thinly sliced
8 None cherry tomatoes, 4 finely diced, 4 thickly sliced ⓘ
1 1/2 cups fresh breadcrumbs ⓘ
1/2 cup fresh parsley, chopped ⓘ
1/3 cup pine nuts, chopped ⓘ
2 1/4 lb whole snapper ⓘ
1/4 cup fresh oregano leaves
None None lemon wedges, to serve ⓘ

Instructions

Preheat broiler. Heat 2 tbsp oil over low heat, add spring onions and cook for 3 mins, stirring, until soft. Add diced tomato and cook for 1 min. Remove from heat and add breadcrumbs, parsley and pine nuts. Season.
Score three diagonal cuts through the thickest part of each side of fish. Fill cavity with breadcrumb mixture and season well. Brush with remaining oil and top with sliced tomato. Transfer fish to baking pan. Broil for 8-10 mins per side, until tender. Transfer to serving platter and garnish with oregano and lemon wedges.

Nutrition & Diet Analysis (per serving)

656 kcal 33% DV

Protein Fat Carbs

Macronutrients

Protein 22.2g 44% DV

Total Fat 44.5g 57% DV

Carbs 54.6g 20% DV

Fiber 21.8g 78% DV

Sugar 5g 10% DV

Electrolytes

Sodium 338.5mg 15% DV

Potassium 1391.3mg 30% DV

Cholesterol 11.8mg 4% DV

Vitamins & Minerals

Vitamin A 67mcg 7% DV

Vitamin C 37.4mg 42% DV

Calcium 760mg 58% DV

Iron 17.1mg 95% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Sauteed Fish with Pan-Roasted Fall Vegetables

Beef Stew with Oyster Mushrooms and Green Lentils

Mediterranean Antipasti

Slow Roasted Salmon with a Warm Preserved Lemon and Crispy Caper Vinaigrette and Thinly Sliced Potatoes

Whole Steamed Lobster

Surf N Turf 2.0: Strip Steaks With Bouillabaisse Butter