Baked Stuffed Red Snapper

Oxmoor House
8 servings


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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
Lemon slices


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.

Created date

February 2010