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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 2 |
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This is a great meal when you want to do something a little special after work. I serve this fish with steamed rice and a salad. Leaving the head on the fish gives you a juicier and more flavorful meal but if it really bugs you, just have the head removed. This recipe serves 2. Ingredients:
1 small red bell pepper, seeded and halved |
1/4 cup sliced mushrooms |
4 green onions, white part only |
3 tablespoons butter (2 t. at room temp and 1 t. melted) |
1 tablespoon olive oil |
1 small celery rib, finely chopped |
1/4 cup dried breadcrumbs |
1 egg, beaten |
1 teaspoon dry mustard |
4 sprigs fresh thyme, leaves from |
1/2 teaspoon red pepper flakes |
1/2 teaspoon salt |
fresh ground black pepper |
1 small red snapper, about 1 1/2 lbs.,cleaned |
cooking spray |
Directions:
1. Heat oven to 400°.
2. Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
3. Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
4. Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
5. Line a baking sheet with foil and spray it with cooking spray.
6. Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
7. Bake until fish is firm and meat is flaky and moist, about 35 minutes.
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