Baked Stuffed Red Snapper Recipe

Name: Baked Stuffed Red Snapper Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x (3- to 6-lb) red snapper; 6 slc White bread; 2 Tbsp. Butter; 2 Tbsp. Minced parsley; 1/8 tsp Thyme; 3/4 c. Salad oil; 3 Tbsp. Melted butter; 1 1/2 x Lemons, juiced; 1/8 tsp Sage; 2 Tbsp. Minced tomato; 3 dsh Tabasco sauce, more or possibly less; 4 Tbsp. Finely chopped celery; 1 1/2 tsp Salt; 3 Tbsp. Worstershire sauce Tabasco sauce

Servings: persons

1 x (3- to 6-lb) red snapper
6 slc White bread
2 Tbsp. Butter
2 Tbsp. Minced parsley
1/8 tsp Thyme
3/4 c. Salad oil
3 Tbsp. Melted butter
1 1/2 x Lemons, juiced
1/8 tsp Sage
2 Tbsp. Minced tomato
3 dsh Tabasco sauce, more or possibly less
4 Tbsp. Finely chopped celery
1 1/2 tsp Salt
3 Tbsp. Worstershire sauce Tabasco sauce

1
Saute/fry chopped celery in butter over low heat.
2
Add in minced tomato, Tabasco sauce, parsley, thyme, salt, sage and bread that was soaked in cool water, then squeezed dry.
3
Blend all in skillet, then stuff into fish cavity.
4
Skewer opening closed.
5
Bake, uncovered, in preheated oven set at 350 degrees, basting often with sauce.
6
Allow about 10 min baking time per lb.
7
of fish.
8
A greased sheet of paper or possibly white cloth left under the snapper will make it easier to transfer to serving platter.
9
Now back to the basting sauce: Blend butter, lemon juice, salt, Worstershire sauce and Tabasco sauce, adding oil a little at a time.
10
Pour over fish before starting baking.
11
Baste often.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 x (3- to 6-lb) red snapper, 6 slc White bread, 2 Tbsp. Butter, 2 Tbsp. Minced parsley, and more.

Yes, Baked Stuffed Red Snapper Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!