Baked Red Snapper With Sour Cream Stuffing

Recipe Ingredients

		Fish
4 lbs	1816g / 64oz	Red snapper - dressed
1 1/2 teaspoons	7.5ml	Salt
		Pepper
2 tablespoons	30ml	Butter
		Stuffing
3/4 cup	46g / 1.6oz	Onion - chopped
1/4 cup	59ml	Butter - melted (or oil)
1/2 cup	118ml	Sour cream
1/4 cup	36g / 1.3oz	Lemon; diced - peeled
1 teaspoon	5ml	Paprika
1/2 cup	55g / 1.9oz	Celery - chopped
1 tablespoon	15ml	Dry bread crumbs
1/2 teaspoon	2.5ml	Dill
2 tablespoons	30ml	Grated lemon rind
1 teaspoon	5ml	Salt

Recipe Instructions

Stuffing: Cook celery and onion in butter or oil until tender. Mix sour cream and dill then combine all ingredients and mix thoroughly. Makes about one quart stuffing.

Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in well greased baking pan. Brush with melted butter or oil. Bake in moderate oven at 350F for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil.

Source:
1979 New Orleans Times-Picayune Recipe Contest Cookbook

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