Baked Red Snapper with Ricotta Stuffing Recipe

Serves/Makes: 6 - 8

Ingredients:

  • 1 whole red snapper (about 3 1/2 pounds )
  • 1 1/2 teaspoons salt
  • 2 tablespoons melted fat or oil
  • Lemon slices, to garnish
  • Parsley sprigs, to garnish

  • Ricotta Stuffing:
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup olive oil
  • 2 to 3 cups bread crumbs
  • 1 cup Ricotta
  • 1/4 cup diced peeled lemon
  • 2 tablespoons grated lemon rind
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
How to cook Baked Red Snapper with Ricotta Stuffing:
  • Preheat oven to 350°F (180°C).
  • Clean, wash and dry fish. Sprinkle inside and out with salt.
  • To prepare Ricotta Stuffing: Saute celery and onion in 1/4 cup of olive oil until soft. Remove from heat and combine with remaining ingredients, blending well.
  • Stuff fish loosely. Close opening with small skewers or wooden toothpicks.
  • Place fish in a well-greased baking dish, brush with 2 tablespoons of fat or oil and bake 40 to 60 minutes, or until fish flakes easily. Baste occasionally during cooking.
  • Remove skewers; garnish with lemon slices and sprigs of parsley.

Note:

The Baked Red Snapper with Ricotta Stuffing recipe easy to prepare and so good!


This recipe for Baked Red Snapper with Ricotta Stuffing serves/makes: 6 - 8

The Baked Red Snapper with Ricotta Stuffing recipe is adopted from the Polly-O Cooking with Cheese Recipe Book - 1977.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: American (more American recipes)

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