Baked red snapper with ricotta stuffing
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | To 4 lb red snapper, striped bass or similar fish |
| Salt | ||
| 2 | tablespoons | Olive oil |
| ½ | cup | Celery -- chopped |
| ⅛ | cup | Olive oil |
| ¾ | cup | Ricotta cheese |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Lemon rind -- grated |
| ½ | cup | Onion -- chopped |
| 1 | cup | Dry bread crumbs |
| ¼ | cup | Lemon -- diced and peeled |
| 1 | teaspoon | Paprika |
STUFFING
Clean, wash and dry fish. Sprinkle inside and out with salt.
Prepare stuffing: Saute celery and onion in ¼ cup olive oil until soft. Remove from heat and combine with rest of stuffing ingredients, blending well. Stuff fish loosely. Close opening with small skewers or toothpicks. Place in well-greased baking pan. Brush with 2 tbsp.
olive oil and bake in pre-heated 350 degree oven for 40-60 minutes or until fish flakes easily with a fork. Baste occassionally with drippings while fish is baking. Recipe By : Gilda Latzky