Baked Red Snapper Parcels Recipe

Name: Baked Red Snapper Parcels
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 None red snapper fillets; 4 tsp mustard; 4 tsp tomato paste; 1 tsp oil; 3 oz smoked bacon, diced; 1 None small onion, peeled, diced; 1 oz pickles, diced; 3/4 cup condensed milk; 1 oz Parmesan cheese, grated; 7 oz long grain rice; 3 sprigs fresh dill, chopped

Servings: persons

4 None red snapper fillets
4 tsp mustard
4 tsp tomato paste
1 tsp oil
3 oz smoked bacon, diced
1 None small onion, peeled, diced
1 oz pickles, diced
3/4 cup condensed milk
1 oz Parmesan cheese, grated
7 oz long grain rice
3 sprigs fresh dill, chopped

1
Preheat oven to 350u00b0F. Grease a baking dish. Season fish then brush skin with mustard and tomato paste. Arrange in baking dish, skin-side up.
2
To make the stuffing, heat oil in a frying pan. Fry bacon for 1-2 mins, until crispy. Add onion and saute for 2-3 mins. Add pickles. Distribute 1 tbsp stuffing over 1/2 of each fillet and fold over. Pour condensed milk over top and arrange remaining stuffing around. Sprinkle with Parmesan and bake for 40 mins.
3
Meanwhile, cook rice in boiling, salted water according to package instructions. Drain and transfer to serving bowls. Sprinkle snapper with dill and serve with rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 None red snapper fillets, 4 tsp mustard, 4 tsp tomato paste, 1 tsp oil, and more.

Yes, Baked Red Snapper Parcels falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Red Snapper Parcels

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