Baked Red Snapper With Sour Cream Stuffing

Ingredients

4 snapper dressed
4 gr salt
28 gr butter
90 gr onion
55 gr butter melted
120 ml sour cream
24 gr lemon
2 gr paprika
50 gr celery
425 gr dry bread crumbs
1 gr dill
12 gr lemon rind
3 gr salt

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 180ºC or 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil. Serves 6. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman