Red Snapper, Stuffed and Baked

Ingredients

• 6 T butter
• 1/4 lb.(115 g) mushrooms, finely chopped
• 4 scallions, chopped
• 1 stalk celery, chopped
• 1/2 c.(1 dL)bread crumbs
• 1/2 tsp. rosemary
• 1/2 tsp. salt
• Freshly ground pepper
• 1 whole red snapper, about 2 1/2 lbs(1 1/4kg)
• 2-3 Tbsps. dry white wine

Directions

Preheat the oven to 400 F.(205 C). Melt 5 tablespoons of the butter, add the mushrooms, scallions, and celery, and saute about 10 minutes. Mix in the bread crumbs, rosemary, salt, and pepper to taste. Fill the cavity of the fish with the stuffing and skewer or sew up the opening. Brush the fish with some of the remaining butter and bake for 30 minutes, basting with what's left of the butter and a little wine twice during the cooking. Serves 4.

Submitted 6/13/05.
Source: Fannie Farmer cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Red Snapper, Stuffed and Baked