Polly-O Cooking with Cheese Recipe Book

Baked Red Snapper with Ricotta Stuffing
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 3-1/2 pound snapper salt 2 tablespoons olive oil
RICOTTA STUFFING: 3/4 cup chopped celery 1/2 cup chopped onion 1/4 cup olive oil
2 to 3 cups bread crumbs 1 cup Ricotta 1/4 cup diced peeled lemon
2 tablespoons grated lemon rind 1 tespoon paprika 1/2 teaspoon salt



1 Preheat oven to 350 F. Clean, wash and dry fish. Sprinkle inside and out with salt. Saute celery and onion in 1/4 cup olive oil until soft. Remove from heat and combine with remaining ingredients, blending well. Stuff fish loosely. Close opening with small skewers or wooden toothpicks. Place fish in a well-greased baking dish, brush with 2 tablespoons olive oil and bake 40 to 60 minutes, or until fish flakes easily. Baste occasionally during cooking. Remove skewers; garnish wtih lemon slices and sprigs of parsley.

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